This potato salad gets a modern makeover, with the addition of a zingy mustard and lime dressing and refreshing crunch of chicory, sunflower seeds and sweetcorn for texture and flavour. The perfect side dish to your next BBQ cook-up.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
250
Ingredients
1.2kg new potatoes
2Tbsp.
sunflower seeds
250g
chicory, thickly sliced
198g
tin sweetcorn, drained
3
spring onions, finely sliced
For the dressing
juice 1 lime
6Tbsp.
mayonnaise
2Tbsp.
crème fraîche
1Tbsp.
Dijon mustard
1/4tsp.
dried mixed herbs
Directions
Step 1Put the potatoes into a pan of salted water. Bring to the boil over high heat, then reduce heat and simmer for 13-15min, until just tender. Drain and leave to cool.
Step 2Meanwhile, toast the sunflower seeds in a frying pan over a medium heat for 1-2min, shaking pan frequently. Empty into a bowl; cool.
Step 3For the dressing, whisk all the ingredients in a large bowl with some seasoning.
Step 4Slice the cooled potatoes into 1/4s and add to the dressing bowl with the chicory and sweetcorn. Toss gently to coat. Tip into a serving bowl or dish, scatter over the spring onions and sunflower seeds and serve.
GET AHEAD: Make dressing and cook the potatoes up to a day ahead; cover, cover and chill (separately). To serve, allow to come to room temperature and complete recipe.
Per serving:
Calories: 250
Protein: 5g
Fat: 13g
Saturates: 2g
Carbs: 28g
Total sugars: 4g
Fibre: 4g
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