This potato salad gets a modern makeover, with the addition of a zingy mustard and lime dressing and refreshing crunch of chicory, sunflower seeds and sweetcorn for texture and flavour. The perfect side dish to your next BBQ cook-up.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 15 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 250
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Ingredients
-
1.2kg new potatoes
- 2 tbsp.
sunflower seeds
- 250 g
chicory, thickly sliced
- 198 g
tin sweetcorn, drained
- 3
spring onions, finely sliced
For the dressing
-
juice 1 lime
- 6 tbsp.
mayonnaise
- 2 tbsp.
crème fraîche
- 1 tbsp.
Dijon mustard
- 1/4 tsp.
dried mixed herbs
Directions
-
- Step 1Put the potatoes into a pan of salted water. Bring to the boil over high heat, then reduce heat and simmer for 13-15min, until just tender. Drain and leave to cool.
- Step 2Meanwhile, toast the sunflower seeds in a frying pan over a medium heat for 1-2min, shaking pan frequently. Empty into a bowl; cool.
- Step 3For the dressing, whisk all the ingredients in a large bowl with some seasoning.
- Step 4Slice the cooled potatoes into 1/4s and add to the dressing bowl with the chicory and sweetcorn. Toss gently to coat. Tip into a serving bowl or dish, scatter over the spring onions and sunflower seeds and serve.
GET AHEAD: Make dressing and cook the potatoes up to a day ahead; cover, cover and chill (separately). To serve, allow to come to room temperature and complete recipe.
Per serving:
- Calories: 250
- Protein: 5g
- Fat: 13g
- Saturates: 2g
- Carbs: 28g
- Total sugars: 4g
- Fibre: 4g
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