Remoulade-style potato salad

Remoulade-style potato salad

Piquant with capers, Dijon mustard, garlic and lemon, this recipe by Harriet Mansell will convert even potato-salad doubters. It’s just the thing as a barbecue side or served with salmon and a crisp green salad. 

3.5 out of 5 stars(2) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

Ingredients

  • 750g Baby New Potatoes, any larger potatoes halved
  • 100g crème fraîche
  • 50g Dijon mustard
  • 40ml extra virgin olive oil, plus extra to serve
  • 1 clove/s garlic, crushed
  • 1 shallot, finely chopped
  • 2 tbsp nonpareille capers, drained
  • 20g pack dill, fronds chopped
  • 1 unwaxed lemon, zest of all, juice of ½

Method

  1. Cook the potatoes in boiling, salted water for 20 minutes or until tender, then drain and set aside to cool completely.

  2. In a bowl, mix together the remaining ingredients to make the remoulade-style sauce; season. Toss the potatoes through the sauce and spoon into a large serving bowl or onto a platter. Drizzle with olive oil and add some freshly ground black pepper to serve.

Cook’s tip

BETTER HEALTH
Swap the crème fraîche for low-fat or fat-free Greek yogurt – the result will still be satisfyingly creamy, but lower in calories, fat and saturated fat. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,421kJ/ 341kcals

Fat

22g

Saturated Fat

8.4g

Carbohydrates

29g

Sugars

3.5g

Fibre

4.1g

Protein

5.3g

Salt

1.5g

Rating details

Rate this recipe

Select your rating

Overall rating (3.5/5)

3.5 out of 5 stars2 ratings

5 Stars

1

4 Stars

0

3 Stars

0

2 Stars

1

1 Stars

0