Mustard and lemon potato salad

I knocked these simple potatoes up to have with a roast butternut squash and feta pie over the bank holiday weekend.

They are so simple and do not require a host of extra unhealthy fats as conjoured up by the idea of a usual mayo-laden potato salad.

I used my chilli 'the beast of bodmin moor' mustard on this, but you can use a simple whole grain one if that's what you have.

I am also a big fan of the beer and herb mustards you get at the better pubs with food. In particular Tracklement's mustards, which can be found in Waitrose. 


What you will need
350g new potatoes (I used anya potatoes)
Juice of half a lemon
2 tea spoons of whole grain mustard
Chives

Begin by halving the larger of your new potatoes, so that they are all even in size and will cook at the same rate.

Either boil or steam the potatoes until cooked, but still firm. Whilst the potatoes are still hot, add the juice of half a fresh lemon and the mustard, season with salt and pepper and stir through. Add a drizzle of olive oil if you wish.

Finish with the chopped chives. This can also be taken along to a picnic or served at room temperature. The butternut squash and feta pie can be found here.