potato salad with capers and mint Ingredients:


One to one and a half kg of Baby potatoes 1 teaspoon of Dijon mustard 1 teaspoon of lemon zest 1 quarter cup of lemon juice Quarter cup extra virgin olive oil Salt and ground black pepper 1 spring onion 2 tablespoons of mint 2 tablespoons of capers 2 tablespoons of gherkins


Method:


Scrub potatoes and cut in half. Simmer in lightly salted water until just tender. Drain cooked potatoes and toss with dressing. Place mustard, lemon zest and juice, oil ,salt and pepper in jar and shake to combine. Finely chop spring onion, mint,capers and gherkins and add to potatoes with the


gherkin juice. Toss to mix evenly Enjoy !


t: 01737 842411 e: taste@surreygourmet.com w: surreygourmet.com


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