Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
Mustard dressing
- 3teaspoons Dijon mustard
- 1 1/2tablespoons white wine vinegar
- 2tablespoons extra virgin olive oil
- 1kilograms Woolworths white washed baby potatoes
- 1tablespoons extra virgin olive oil
- 1/4 bunch rosemary, leaves picked, finely chopped
- 60grams baby spinach leaves
- 1 Lebanese cucumber, thinly sliced into rounds
- 1 bunch radish, thinly sliced
- 1 small red onion, thinly sliced into rounds
- 1/2 punnet dill, sprigs picked
Nutrition per serving
635kJ / 152Cal
635 Kilojoules or 152 Calories
7% of daily energy intake*
Protein
5.1grams
Fat
3.3grams
Carbs
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Drizzled with a tangy mustard dressing, this delicious healthier potato salad is the perfect addition to your next summer barbecue.
Method
Step 1 of 4
Place potatoes in a large saucepan and cover with water. Bring to the boil, then simmer for 25 minutes or until potatoes are tender when pierced with a small, sharp knife. Drain well. Transfer potatoes to a large bowl. Add oil and rosemary. Season with pepper and toss to coat.
Step 2 of 4
Heat a barbecue plate on medium-high heat. Place potatoes on barbecue plate. Using the back of a metal spatula or large metal spoon, gently squash potatoes. Cook for 5 minutes each side or until golden and tender.
Step 3 of 4
To make mustard dressing, place mustard, vinegar and oil in a small bowl. Season with pepper. Whisk with a fork to combine.
Step 4 of 4
Place spinach on a serving platter. Arrange potatoes, cucumber, radish, onion and dill over spinach. Drizzle with dressing. Serve.
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