This potato salad is for all those mayonnaise haters out there! I’m using lemon juice, extra virgin olive oil and Dijon mustard as the base of the sauce, and keeping it light by using a load of chopped herbs, capers and gherkins.
Cooking and cooling potatoes allows for the starch to retrograde into something called resistant starch. Our bodies are not able to digest this type of starch, but instead, it helps to feed the microbiota living inside your digestive tract.
Serves 2 as a main, or 4 as a side dish
Ingredients
- 500g new potatoes
- 200g asparagus, trimmed and cut into short lengths
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 heaped tablespoon of Dijon mustard
- 40g flat-leaf parsley, finely chopped
- 20g dill, finely chopped
- 20g chives, finely chopped
- 1 heaped tablespoon of capers, drained and roughly chopped
- 2-3 gherkins, chopped
- 1 packet smoked mackerel, skin removed and roughly flaked
Method
- Boil the potatoes for around 15 minutes untill cooked through, adding the asparagus in for the last minute of cooking.
- Meanwhile, prepare the sauce by mixing the lemon juice, olive oil, Dijon mustard, herbs, capers and gherkins together.
- Drain the potatoes and asparagus and add to the sauce, mixing while hot.
- Serve with flaked smoked mackerel over the top.
