|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
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
Taking just 5 minutes to cook and 25 minutes to bake this a great meal for an easy dinner recipe. Contains potatoes and all kinds of vegetables it's healthy too!
This campaign was originally produced in the framework of a programme co-financed by the European Union