This is a delicious potato salad, if you're looking for something that's lighter than a traditional mayonnaise-based version.
It's really simple to make too - just replace the vinegar element of a vinaigrette with fresh lemon juice and add a few fresh herbs, and it's ready to go.
It's a lovely, fresh potato salad, that also makes a great BBQ side.
For the potatoes
600g steamed new potatoes, charlottes or jersey royals
6 tablespoons of rapeseed oil
2 tablespoons of fresh lemon juice
Touch of Dijon mustard
Seasoning
Handful of basil
Handful of flat leaf parsley
Method
To make the potatoes
- OPTIONAL - Remove the skin from the cooled (or warm) potatoes (I peel them off with my fingers but use a knife if you prefer!)
- Cut the potato into bite-sized chunks.
- Vigorously mix or whisk the remaining ingredients together in a jug or bowl, until they are well combined (emulsified).
- Pour over the potatoes and serve.
