Potato salad with mustard dressing
A recipe for creamy potato salad with a wholegrain mustard dressing.
Servings 4 people
Calories 498kcal
Ingredients
- 900 g small new potatoes
- 300 ml crème fraîche
- 100 ml mayonnaise
- 1 1/2 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
- Salt and freshly ground pepper
- A pinch of sugar (optional)
Instructions
- Boil the potatoes in their skins in a pan of salted water for about 6 minutes. Then take the pan off the heat and leave the potatoes to stand in the cooking water, covered, for about 15 minutes, depending on their size. Test with a skewer that the potatoes are tender before draining off the water – if not, leave them a little longer.
- Peel the potatoes, then cut them into bite-sized pieces.
- Mix the ingredients for the dressing and season to taste with salt and freshly ground pepper. If you like, add a pinch of sugar – it suits the dressing well.
- Toss the potatoes in the dressing and keep the potato salad in the fridge until ready to serve.
Nutrition
Calories: 498kcal | Carbohydrates: 44g | Protein: 7g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 55mg | Sodium: 272mg | Potassium: 1074mg | Fiber: 5g | Sugar: 5g | Vitamin A: 727IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 2mg