|Sat Fat 0.5g||1.7|
Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan. Halve the potatoes.
Mix the remaining ingredients together and stir into the hot potatoes. Allow to cool slightly.
Season to taste and serve warm.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12.
Why not serve with a selection of ready prepared potato products such as wedges or crisps
500g salad potatoes, scrubbed
1 tbsp wholegrain mustard
2 tsp olive oil
1 tbsp white wine vinegar
1 tbsp low fat mayonnaise
2 tsp clear honey
4 spring onions, finely sliced
Salt and pepper, to taste
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.