Potato salad with fresh herbs and spring onions recipe

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  • Serves 8
  • 40
  • 245 calories / serving
  • Healthy
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TWC 18 Recipe 2 Potato Salad hero

Scrub the potatoes and boil in a large pan of salted water until soft but still firm, then drain and put in a large bowl. Add the white wine vinegar and spring onions to the bowl, mix gently and leave to cool.

Just before serving, add the chopped fresh herbs, olive oil and freshly ground pepper to taste.

Recipe from The Scandinavian Cookbook, by Trina Hahnemann, published by Quadrille Publishing, £20. Click here to buy the book.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

 

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  • Ingredients

  • 2kg (4lb) baby new potatoes
  • 50ml (2fl oz) white wine vinegar
  • 5 spring onions, chopped
  • 100g (3½oz) flat-leafed parsley, chopped
  • 100g (3½oz) chervil, chopped
  • 100g (3½oz) chives, finely chopped
  • 2tbsp finely chopped mint
  • 50ml (2fl oz) olive oil
  • freshly ground black pepper
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  • Energy 1040kj 245kcal 12%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 4g 4%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 41.7g Protein 5.6g Fibre 4.6g

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