SW recipe: Rustic potato salad

Free, serves 6


  • 750g waxy new potatoes, such as Charlotte
  • 4 eggs*
  • half a bunch of spring onions, trimmed and finely chopped
  • 4 plum tomatoes, halved, deseeded and roughly chopped

For the dressing

  • 150g fat free natural fromage frais
  • 1 garlic clove, crushed
  • 1 tsp mustard powder mixed with 2 tsp water
  • Juice of 1 lemon
  • Small handful of chopped fresh chives
  • Salt and freshly ground black pepper


  1. Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes or until just tender. Drain well and leave to cool. Halve lengthways and put into a large bowl.
  2. Meanwhile, put the eggs into a small pan and cover with water. Bring to the boil, reduce to a simmer and cook the eggs to your liking (7-8 minutes for just hard-boiled). Cool under cold running water then peel and set aside.
  3. Add the spring onions and tomatoes to the potatoes. Roughly chop the eggs and add to the salad then toss the ingredients together and tip everything into a picnic box.
  4. Whisk all the dressing ingredients together and put into a screw top jar.
  5. Chill the salad and dressing until you’re ready for your picnic. Drizzle the dressing over the salad to serve.

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