New-Potato Salad With Herb & Lemon Dressing

A new healthy take on this classic summer salad, using a lighter mustard dressing instead of mayonnaise. A heavy mayo-based dressing is replaced with a light but punchy lemon, mustard and herb one. The potato skins are left on for a slower release of energy. Olive magazine 2011.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 1 1⁄4 lbs new potatoes, well scrubbed
• 2  tablespoons  chopped tarragon leaves
• 2  tablespoons  chopped flat leaf parsley
• 2  tablespoons  chopped chives
• 1⁄2 lemon, finely grated zest

• FOR THE DRESSING

• 1  teaspoon  coarse grain mustard
• 1  teaspoon Dijon mustard
• 1  teaspoon clear honey or 1  teaspoon  superfine sugar
• 2  tablespoons light olive oil

Directions

1. Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
2. For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
3. Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.