Potato Salad with Mustard Dill Dressing

For the Salad:
1 medium courgette (zucchini), spiralized ribbons or very thin strips
14 baby potatoes, peeled, boiled (in salted water with 1 bay leaf)
3 eggs, hard boiled, peeled, halved
6-8 radishes, thinly cut
2 tablespoons capers
For the Dressing:
3 tablespoons Dijon mustard
2 tablespoons dill, finely chopped
2/3 cup rapeseed oil
3 tablespoons lemon juice
1.5 tablespoon honey
Sea salt and pepper to taste
To make the dressing, combine the mustard, lemon juice and honey in a mixing bowl. Whisk, gradually adding the oil until the mixture is smooth and creamy. Season to taste. Place the salad ingredients on...
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Nutritions

Calories
3153

Sodium
14394mg
599% DV

Fat
220g
339% DV

Protein
115g
231% DV

Carbs
297g
101% DV

Fiber
53g
212% DV