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Leafy new potato salad Recipe

Ingredients for people

  • Mixed salad leaves : 100 g
  • Salad crisp sweetcorn (140g) : 1 whole
  • New potato(es) : 250 g
  • Spring onion(s) : 0.5 whole
  • Maille wholegrain mustard : 1 Tsp
  • Red wine vinegar : 50 ml
  • Sunflower oil : 250 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1

    Cook the potatoes in salted boiling water until tender. Drain and allow to cool. Once cool, slice in half lengthways.
    Wash the salad leaves and dry in a salad spinner.
    Thinly slice the spring onions.
    Drain the sweetcorn.
    to make the dressing: Mix the mustard with the red wine vinegar and then whisk in the sunflower oil.
    Season and adjust if necessary.
    To assemble:
    Mix the salad leaves, potatoes and sweet corn together. Pour over the dressing and serve immediately.

Chef's tip

«Always start cooking your potatoes in cold water. Once boiling, reduce to a simmer and cook gently until tender.»

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Rate this recipe :

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  • Preparation  5mins
  • Cooking time  20mins
  • Rest time  0h

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