Salad with Mustard Dill Dressing Recipe

To me the combination of mustard and dill (popularised by the Swedish) is timeless and can be enjoyed with a wide range of dishes, whether fish (especially salmon) or vegetarian.   My Potato Salad with Mustard Dill Dressing uses this classic flavour combination  to create a hearty, satisfying vegetarian lunch idea (it’s really more than just a salad).

 POTATO SALAD WITH MUSTARD DILL DRESSING 1

If you boil the potatoes and eggs in advance (you can keep them in the fridge until you are ready to make the salad) this dish becomes a fabulously quick and convenient meal.  The dressing takes seconds to make and the only ingredients that require chopping are the radishes and the dill.  I have used a spiralizer to make the courgette ribbons but you can simply slice the courgette lengthways very thinly, either using a grater or vegetable peeler.  The shape isn’t as important as the fact that the strips should be very thin (to add volume and create a light ‘bouncy’ effect).

POTATO SALAD WITH MUSTARD DILL DRESSING

 

The proportions used in this recipe make a generous amount of the dressing (so you can use a little or a lot) but any leftovers can be stored in a jar in the fridge (for a few days) to use later.  This dressing goes extremely well with either smoked or cooked (baked) salmon, fish dishes in general, drizzled over salads or roasted vegetables, but also with chicken or pork dishes.

I used extra virgin cold pressed rapeseed oil to make the dressing – this oil has a vibrant yellow colour (hence the intense yellow colour of the dressing) so if you use a different oil your dressing may look slightly different too.

Ingredients

  • For the Salad:
  • 1 medium courgette (zucchini), spiralized ribbons or very thin strips
  • 14 baby potatoes, peeled, boiled (in salted water with 1 bay leaf)
  • 3 eggs, hard boiled, peeled, halved
  • 6-8 radishes, thinly cut
  • 2 tablespoons capers
  • For the Dressing:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dill, finely chopped
  • 2/3 cup rapeseed oil
  • 3 tablespoons lemon juice
  • 1.5 tablespoon honey
  • Sea salt and pepper to taste

Instructions

  1. To make the dressing, combine the mustard, lemon juice and honey in a mixing bowl. Whisk, gradually adding the oil until the mixture is smooth and creamy. Season to taste.
  2. Place the salad ingredients on a bed of courgette ribbons (season lightly if you wish), drizzle with desired amount of the dressing and serve.
  3. Any unused dressing can be stored in a jar in the fridge for a few days.
Recipe Type: Soup, Lunch

Notes

Boiling the potatoes and eggs is not included in preparation time.

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