Potato Salad with Shallots, Chives & Dill

Potato salad is a perfect side for a summertime BBQ, so easy to prepare and can be made ahead the day before.  Try to use cold pressed rapeseed oil mayonnaise as it tastes so much nicer than regular mayonnaise and contains half the saturated fat of olive oil!


You will need...

Large saucepan
Colander
Large mixing bowl

1kg charlotte potatoes, cut into small quarters
5 banana shallots, peeled, finely sliced
Large handful of freshly snipped chives
Small Handful of freshly chopped dill
3 tbsp rapeseed oil mayonnaise, such as Farrington's Mellow Yellow
1 tbsp Dijon mustard
Freshly milled seasoning


To make...

Serves 8-10

  1. Boil the potatoes for 10 minutes in lightly salted water
  2. Drain immediately in a colander, leave to cool for 10 minutes
  3. Once cooled put the potatoes in the mixing bowl
  4. Peel and slice the shallots & add to the bowl
  5. Mix in the mayonnaise & mustard with 2 large spoons and toss everything together until evenly coated
  6. Add some of the chives, dill & season generously, mix again
  7. Snip over the remaining chives
  8. Cover & chill in the fridge if making in advance or serve immediately

Nutritional Info
Per Serving
88 kcal | 1.7g fat | 0.1g saturates | 14g carbs | 1.8g sugars | 2.5g fibre | 2.3g protein | 0.32g salt

 LOW CAL | LOW FAT | LOW SATS | LOW SUGARS | FIBRE | PROTEIN | VITAMIN E | LOW SALTS | VITAMIN B | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM 


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