1.5kg/3lb 5oz new potatoes, halved if large
3 tbsp olive oil
1 tbsp wholegrain mustard
juice 1 lemon
3 spring onions, chopped
1 Boil the potatoes in a large pan of salted water until just tender, about 10–15 minutes. Meanwhile, whisk together the oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 minutes, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. (Will keep in a covered container in the fridge for up to 2 days.)
PER SERVING 172 kcals, carbs 30g, fat 5g, sat fat 1g, salt 0.13g
tip Pour over the dressing while the potatoes are still warm so they absorb the flavour.