Mustard potato salad

• new potatoes↗1 ½kg kg

  halved if large

• olive oil↗3 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• juice of 1 lemon↗
• spring onions↗3

  chopped

Step-by-step instructions

1. 1

   Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.