When hearing potato salad we instantly imagine the creamy version of the salad – potatoes smothered in sour cream or mayonnaise or the combination of both, with hard boiled eggs and gherkins all sprinkled with fresh dill and lots of freshly ground pepper.
This is a lighter version of the potato salad, it goes well with grilled or barbequed lamb chops or any other meat and paultry. It is a simple salad with the most delicious dressing. Combination of lemon zest and juice, wholegrain mustard and white wine vinegar give the dressing a mouthwatering zing.
5-6 large potatoes
1/2 tbsp sea salt
2-3 bacon rashers
1 cup chopped spinach or/ silverbeet hard stalks removed
1/4 cup chopped fresh mint
1/2 red onion finely diced
For The Dressing
1/2 lemon zest and juice ( zest the lemon before juicing it )
2 tsp wholegrain mustard
2 tbsp good quality extra virgin olive oil and extra for drizzle
1/2-1 tbsp white wine vinegar
Salt and freshly ground pepper to taste
- Peel and rinse potatoes, then cut into large cubes. Move potatoes to a large saucepan, cover with cold water, season well with salt and cook over a medium heat for 20 min or till cooked through. Check by inserting a skewer, the potato should feel soft and slide off easily. Remove from heat and drain. Toss in a salad bowl with chopped spinach, mint and diced onion.
- In a small jar mix lemon zest, 1/2 of the lemon juice, wholegrain mustard, extra virgin olive oil and white wine vinegar. Shake well. Taste, add more lemon juice if desired. Season with salt and pepper to taste and give another good shake.
- Drizzle with some of the dressing over the potatoes and gently toss. Add more of the dressing till salad reaches the desired taste. Drizzle with more extra virgin olive oil and season with more freshly cracked pepper. Enjoy warm or cold.
We enjoyed this salad for dinner last night with our barbeque and it was a hit with my 2-year-old.