Healthier potato salad
- Published: 30 Jun 13
- Updated: 4 Mar 25
An easy recipe for a healthier potato salad that delivers all the flavour but with less saturated fat.
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Ingredients
- 1kg waxy potatoes, such as charlotte or jersey royal
- 2 large free-range egg yolks, at room temperature (see tips)
- 1 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- Juice of ½ lemon
- 1 garlic clove, crushed
- 100ml cold-pressed rapeseed oil (see notes)
- 2 spring onions, finely sliced, to serve
- Handful of fresh chives, snipped, to garnish
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Method
- Halve the potatoes, or quarter if large. Put them in a large pan of salted water and bring to the boil. Cook for 10 minutes or until tender, then drain, refresh under cold water and set aside to cool.
- Put the egg yolks into a large mixing bowl, then whisk in the mustards, lemon juice and crushed garlic. Slowly trickle in the rapeseed oil, whisking constantly until it emulsifies and thickens, leaving you with a smooth yellow mayonnaise. Season well with salt and ground black pepper.
- Gently toss the potatoes with the mayonnaise, then transfer to a serving bowl and scatter over the spring onions and chives to serve.
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- Recipe from July 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 264kcals
- Fat
- 14.8g (1.4g saturated)
- Protein
- 4.8g
- Carbohydrates
- 27.4g (1.4g sugar)
- Fibre
- 3.2g
- Salt
- 0.3g
delicious. tips
Next time around, try adding finely sliced radishes, steamed purple sprouting broccoli and chopped anchovies.
Egg whites, lightly beaten, will keep in the freezer for 6 months. Freeze in large ice cube trays (1 cube per egg white), then transfer to a freezer bag, label and defrost as needed.
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