750g/1lb 10oz new potatoes, halved

1 tsp salt

2 sprigs mint

For the dressing

1½ tbsp lime juice

1 tsp maple syrup

3 tbsp olive oil

1 tbsp chopped chives

2 tbsp finely chopped fresh coriander

2 tbsp finely chopped fresh mint

salt and freshly ground black pepper

Serves - 6


Put the potatoes in a pan, cover with water and add the salt and mint sprigs.

Bring to the boil, turn down the heat and simmer until the potatoes are only just tender; you don’t want them mushy.

Meanwhile, make the dressing. Put the lime juice and honey in a large serving bowl and whisk to dissolve. Add the oil and stir in the herbs.

When the potatoes are cooked, drain and add them to the bowl with the dressing, carefully stir and then leave to cool slightly.

Taste and adjust the seasoning if necessary. Eat warm or cold.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Herbed potato salad