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Paul Leddy
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

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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