Light potato salad - with new potatoes, celery and lemon recipe

  • Serves 4
  • 15mins to prepare, 40mins to cook
  • 248 calories / serving
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Put the potatoes in a pan of cold water, bring to the boil and simmer for 12 minutes until tender. Drain well and set aside.

In a small bowl, whisk together the vegetable oil, vinegar, lemon juice, mustard and capers until combined. Put the cooled new potatoes in a large serving dish with the celery and stir through enough dressing to coat thoroughly. Season to taste, sprinkle over the finely chopped parsley and serve.

Top Tip

This is a healthy potato salad, for a little extra indulgence add 1-2 tblsps of crème fraîche to the dressing!

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  • Ingredients

  • 1kg new potatoes, halved
  • 200g celery, chopped
  • 50ml vegetable oil
  • 2tbsp white wine vinegar
  • ½ lemon, juiced
  • ½tsp Dijon mustard
  • 50g capers
  • Small bunch flat leaf parsley, finely chopped
  • Salt
  • Freshly ground black pepper
  • Energy 1055kj 248kcal 12%
  • Fat 7g 9%
  • Saturates 1g 6%
  • Sugars 3g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 45.6g Protein 4.5g Fibre 5.8g


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