Lemon and jalapeno potato salad
Per serving : 225kCal / Carbs 41g / Protein 4g / Fat 5g
Ingredients
1kg baby potatoes, cut in quarters2 tbsp olive oil, divided
Sea salt & cracked pepper
2 tbsp jalapeños, diced
1 tbsp lemon juice, 1 tsp lemon zest
1/2 tbsp honey (or maple syrup)
2 stalks spring onion, thinly sliced
How to make it
- Preheat oven to 200°C/400°F/Gas 6. Line a baking tray with baking paper. Spread potatoes evenly across the tray (don’t overcrowd) and toss in 1 tbsp olive oil, salt &
- cracked pepper. Cook for 25-30 minutes or until potatoes are cooked through and golden.
- Meanwhile, mix the remaining tbsp of olive oil with the jalapeños, lemon juice & zest and honey.
- Allow potatoes to cool, transfer to a large bowl, toss with dressing, sprinkle with spring onions and a little extra salt & cracked pepper.