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“This salad is delicious warm but equally good cold! Serve with steamed fish if you like.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs new potatoes, halved
  • 3 teaspoons mustard seeds, crushed
  • 12 teaspoon smoked paprika
  • 4 tablespoons mayonnaise (low-fat if you prefer)
  • 1 lemon, zest and juice
  • 3 eggs, hard boiled, peeled and sliced
  • 2 teaspoons dill, chopped
  • salt and pepper

Directions

  1. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil an cook until tender - about 10-15 minutes Drain well and set aside.
  2. Meanwhile, mix together the crushed mustard seeds with the paprika, mayonnaise, lemon zest and juice in a small bowl.
  3. Put the cooked potatoes into a large serving bowl and add the sliced eggs.
  4. Stir through the dressing and season with salt and pepper.
  5. Sprinkle over the chopped dill to serve.

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