SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING

Summer allotment salad with English mustard dressing image

Make this potato salad with whatever crunchy vegetables you can get your hands on - fennel, celery and spring onions would also be very welcome additions

Provided by Tom Kerridge

Categories Lunch

Time 35m

Yield Serves 8-10

Number Of Ingredients 10

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Ingredients

400g new-season potatoes , scrubbed
2 bunches of French Breakfast radishes , leaves washed
1 red onion , peeled and sliced
1 small cucumber , peeled, deseeded and sliced into half moons
small handful dill fronds , chopped
100ml rapeseed oil
20g English mustard
1 tbsp white wine vinegar
pinch of white caster sugar
1 tbsp mustard seeds , toasted in a dry frying pan

Steps:

Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

Nutrition Facts : Calories 144 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium