Tangy potato salad with celery and mustard
This was the recipe of the summer for me. After I made it the first time, I couldn't stop thinking about it, and wanted to eat it at every opportunity. This is a recipe from Alison Roman's newsletter. It can also be found on YouTube. This seems like a lot of mustard, and it is a strongly flavoured salad. But it works! Trust the recipe. Alison leaves the skin on the lemon, and I like it that way myself. However, it's "too bitter" for the husband, so I leave it out.
Ingredients
- 1kg small, waxy new potatoes
- salt
- 1 lemon, skinned, seeds removed, finely chopped
- 1 bunch spring onions, thinly sliced
- 6 celery stalks, chopped, leaves reserved
- 2 tblsp white wine vinegar
- 3 tblsp whole grain mustard
- 2 tblsp olive oil
- all of the reserved celery leaves, or a large handful of flat-leaved parsley, chopped
- 1 large bunch of dill, chopped
Method
-
Cut the potatoes in half. Boil them in salted water for 15 minutes, or until cooked through. Drain them, then set them aside to cool completely.
-
Place the lemon, spring onions, celery, vinegar and mustard in a large bowl. Mix together well and season with salt and pepper.
-
Crush the potatoes so that they are flattened, then add them to the bowl.
-
Add olive oil to the bowl and mix everything together again, breaking up the potatoes as you mix. Taste and adjust the salt level if need be.
-
Add celery leaves and dill just before serving.
References
Roman, Alison (29 June 2021). Three (3!) spectacular stunning summer salads anewsletter. https://anewsletter.alisoneroman.com/p/three-summer-salads-video
Tags
- Recipe
- Salad
- Make ahead
- Easy
- Barbeque
- Picnic