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Mustard Potato Salad on a white plate with lemon slices
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4.93 from 14 votes

Mustard Potato Salad

If you're looking for a light and fresh potato salad with plenty of flavour to keep you going all through summer, then this Mustard Potato Salad is it!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy, Mustard
Servings: 8 people
Calories: 148kcal
Author: Dannii Martin

Ingredients

  • 900 g New potatoes
  • 150 ml Reduced fat creme fraiche
  • 2 tablespoon Coarse grain mustard
  • 3 Spring onion (Scallion)
  • 10 g Fresh parsley
  • 5 g Fresh dill
  • 1 Lemon (juice only)
  • 60 g Watercress, rocket and spinach mix
  • 1 tablespoon Olive oil
  • 1 pinch Sea salt and ground black pepper
  • 1 tablespoon Sumac
UK Metric Measures - US Customary Measures

Instructions

  • Chop 900 g New potatoes in half and par-boil for 10 minutes. Preheat your oven to 220°C/425°F/Gas 7.
  • Drain the potatoes and mix with1 tablespoon Olive oil.
  • Put onto a baking tray and roast for 40 minutes.
  • Finely chop 10 g Fresh parsley and 5 g Fresh dill and thinly slice 3 Spring onion (Scallion).
  • Put into a bowl with the potatoes, 150 ml Reduced fat creme fraiche, 2 tablespoon Coarse grain mustard, juice of 1 Lemon, 60 g Watercress, rocket and spinach mix, 1 tablespoon Sumac and 1 pinch Sea salt and ground black pepper.
  • Mix well and serve.

Notes

  • This is a great fridge raid recipe, so feel free to add any extra vegetables you have that need using. Roasted peppers, courgettes and onions go well with this.
  • You can use either wholegrain or dijon mustard for this.
  • Save some calories by using fat free Greek yogurt instead of creme fraiche for the dressing.
  • If you still want to use mayo, why not try using half mayo and half creme fraiche instead - it will still save you some calories and fat.
  • For extra saltiness, try some chopped grilled bacon or chopped gherkins, olives or capers.
  • Use waxy potatoes rather than starchy ones, as they will hold their shape better. We use Jersey Royals or Cornish new potatoes.
  • For a quicker version of this, thinly slice the potatoes before cooking. They will cook really quickly and it makes a nice change to chunks of potato.

Nutrition

Serving: 1portion | Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 35.7mg | Calcium: 55mg | Iron: 1.2mg

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