Healthier potato salad
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.
Nutrition
- 264kcals Calories
- 14.8g (1.4g saturated) Fat
- 4.8g Protein
- 27.4g (1.4g sugar) Carbs
- 3.2g Fibre
- 0.3g Salt
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