Since I started the Medical protocol, I think I have eaten more potatoes than in the last 5 years combined! So, time for new inspiration. I felt like having some mustard. But since that has vinegar, I decided to make it myself: with lemon juice. I combined it with red onions, dill and olives.

This is the recipe for the homemade mustard without vinegar.

Black, dark olives

I used black Kalamata olives. Dark olives ripen longer on the tree. This gives them a fuller and deeper taste. They are also softer in texture. But note that most black olives are actually chemically treated green olives. A hard, shiny, black olive usually can’t be trusted. Naturally ripened olives, like Kalamata olives, are purple (not black) and soft.

Greek potato salad with homemade mustard honey dressing, olives and dill

ME (Marjolein Eikenboom)

Easy to make potato salad with homemade mustard without vinegar (link in the text above). With red onions, dill and Kalamata olives.

Rate Pin Print

Cook Time 20

Total Time 20

Free from beef, chicken, fat, ferment, fish, grains, legumes, nuts, oils, peanuts, pseudograins

Diet medical medium

Keyword BBQ, spring/summer

Cuisine European, Greek

Course salad

Servings serving

Calories 360

Equipment

small cooking or steam pan
bowl

Ingredients

3 cups potatoes peeled and in cubes
1 red onion
1 lemon
1 tbsp raw honey
2 tsp homemade mustard link above recipe
1 bunch fresh dill
1 small handful black olives I had Kalamata
Celtic sea salt to taste (for MM as gewas possible)
black pepper to taste, grind it yourself

Instructions

Steam (or cook) your potatoes. Let cool a bit.
In the meantime slice your onion (thin) and put in a small bowl. Squeeze the juice of 1 lemon over the onion. Let it rest. This will soften the sharp taste.
Cut the olives and tear the dill.
Poor the onions over the cooled potatoes. Add the mustard, honey, dill and olives. Mix.
Add salt and freshly ground black pepper to taste.

One Comment