Recipes

Honey and Mustard new Potato Salad | Smoked Mackerel and New Potato salad | Garlic Potato Wedges | Click here for more potato recipes…

Honey and Mustard New Potato Salad

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Serves 4

Ingredients

  • 500g new potatoes, scrubbed and quartered
  • 1 tbsp wholegrain mustard
  • 2 tsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp low fat mayonnaise
  • 2 tsp clear honey
  • 4 scallions, finely sliced
  • Black pepper, to taste

To Prepare

  1. Place the new potatoes in a pan of lightly salted boiling water.
  2. Cover and simmer for 15 minutes or until tender. Drain and return to the pan.
  3. Mix remaining ingredients together and stir into the hot potatoes. Allow to cool slightly.
  4. Season to taste and serve warm.

Serving Suggestions
This is a great addition to any meal.

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Smoked Mackerel and New Potato Salad

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Serves 4

Ingredients

  • 350g (12oz) New Potatoes, scrubbed and quartered
  • 250g (9oz) Smoked mackerel flaked into small pieces
  • 12 Cherry tomatoes
  • 4 scallions, thinly sliced

Dressing

  • 3 tbsp Olive Oil
  • 1 tbsp Cider Vinegar
  • 1 tbsp Creamed Horseradish
  • Freshly ground black pepper

To Prepare

  1. Place the potatoes in a pan of boiling water, cover and simmer for 15 minutes or until tender. Drain and leave to cool slightly.
  2. Place all the dressing ingredients into a screw top jar, shake well and pour over the potatoes.
  3. Combine the mackerel, tomatoes and spring onions in a large bowl, add the potatoes and the remaining dressing. Serve immediately.

Serving Suggestions
Perfect for a summer lunch!

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Garlic Potato Wedges

Serves 4

Potato Wedges

Ingredients

  • 3 large baking potatoes, scrubbed
  • 4 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • Freshly ground black pepper

To Prepare

  1. Bring a large pan of water to the boil, add the potatoes and parboil them for 10 minutes.
  2. Drain the potatoes, refresh under cold water, and drain them again thoroughly.
  3. Transfer the potatoes to a chopping board. When the potatoes are cold enough to handle, cut them into thick wedges, but do not remove the skins.
  4. Mix the crushed garlic and herbs with the oil. Brush this mixture over the potatoes.
  5. Barbecue or bake the potatoes, brushing liberally with any of the remaining oil, until the potatoes are just tender.

Serving Suggestions
Enjoy with dinner, or as a tasty snack.