Unimpressive to look at (really hard to photograph), but delicious eating - good taste rules!
wine vinegar (33%), mustard (26.4%), water, sugar, dill (3%), salt, allspice, antioxidants: potassium metabisulphite (E224), sulphur dioxide (E220)
Some people do not like mayonnaise - and particularly not on potatoes... They are the people who love this new potato salad in a lemony dill vinaigrette.
Serves 4
1 lemon (juice and zested rind)
30ml Dill Mustard
120ml Olive Oil
Savoury Salt
600g new potatoes (boiled and cooled to room temperature)
1 bunch of spring onions (chopped)
20g parsley - Italian flat leaf (or Chervil if available)
10g chopped thyme
Zest the lemon and squeeze out the juice.
Combine the juice and rind with 30ml Dill Mustard and 120ml olive oil, to make a salad dressing.
Adjust the seasoning with salt and pepper.
In a large bowl, add the chopped spring onions, the chopped parsely and chopped thyme to the cooked baby potatoes.
Then, pour over the dressing and gently jiggle the bowl to mix.
