Potato salad with mustard and dill
Waxy potatoes in a creamy, mustardy dressing with crunch from celery. It keeps its shape, travels well and tastes good warm or cold, so it suits a picnic or a barbecue.
- Time
- 30 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan mayonnaise.
Method
- Scrub the potatoes and cut them into 3 cm chunks, leaving the skins on. Tip them into a pan, cover with cold water, add a generous pinch of salt and bring to the boil.
- Turn down to a simmer over a medium heat and cook for 12 to 15 minutes, until a knife goes in easily but the chunks keep their shape. Drain, then let them steam dry in the colander for 5 minutes.
- Stir the vegan mayonnaise, dijon mustard and the juice of half the lemon together in a large bowl, with salt and black pepper.
- Slice the spring onions and the celery finely. Chop the dill, fronds and thin stalks together.
- Put the warm potatoes into the dressing and fold them through gently. Warm potatoes take up more flavour than cold ones.
- Fold in the celery, spring onions and most of the dill. Taste, and add more lemon juice if it needs a sharper edge.
- Serve warm or at room temperature, with the rest of the dill scattered over.
Tip No dill in the house? Flat-leaf parsley works, with a little extra lemon juice to make up for the missing sharpness.
Per portion
| Energy | 430 kcal |
| Protein | 10 g |
| Carbohydrate | 70 g |
| of which sugars | 6 g |
| Fat | 11 g |
| of which saturates | 1 g |
| Fibre | 9 g |
| Salt | 0.76 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes800 g
- spring onion4
- dill½ bunch
- vegan mayonnaise2 tbsp
- dijon mustard1 tbsp
- lemon1
- celery stick2
