Lemon & dill new potato salad

Name: Lemon & dill new potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g pack Ruby Gem potatoes; 1 shallot, finely chopped; ½ tsp Dijon mustard; 60 ml olive oil; 1 lemon, finely grated zest and juice; 1 garlic clove; 20 g pack dill, finely chopped; ½ tsp Flaked sea salt

Keep it simple with Martha’s Collison’s recipe: it's just boiled new potatoes tossed in a zesty, mustardy olive oil dressing

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseSide
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 x 500g pack Ruby Gem potatoes
1 shallot, finely chopped
½ tsp Dijon mustard
60ml olive oil
1 lemon, finely grated zest and juice
1 garlic clove
20g pack dill, finely chopped
½ tsp Flaked sea salt

Method

Bring a large saucepan of salted water to the boil. Chop any of the large potatoes in half, then add to the water and boil for 10-15 minutes, or until tender. Drain and allow to cool completely.
To make the dressing, mix together the shallot, mustard, olive oil and lemon juice in a jug. Grate in the lemon zest and garlic, and stir vigorously to combine. Add the dill and season with the flaked sea salt and a few cracks of freshly ground black pepper.
Place the cooked potatoes into a serving bowl and pour over the dressing. Toss to combine and coat each potato, then allow at least 15 minutes for the potatoes to absorb the dressing. You can make the salad ahead of time and store it in a sealed container in the fridge for up to 3 days.