
By Paul Leddy
Summer allotment salad with English mustard dressing
3 steps
Prep:20minCook:15min
Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions.
Updated at: Mon, 21 Jul 2025 15:30:55 GMT
Nutrition balance score
Good
Glycemic Index
69
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories167.3 kcal (8%)
Total Fat12.2 g (17%)
Carbs12.4 g (5%)
Sugars2 g (2%)
Protein2.5 g (5%)
Sodium107.2 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

400gnew-season potatoes
scrubbed

2 bunchesFrench Breakfast radishes
leaves washed

1red onion
peeled and sliced

1cucumber
small, peeled, deseeded and sliced into half moons

dill fronds
chopped
For The Dressing
Instructions
Step 1
Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
Step 2
Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing.
Step 3
Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.
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