Saturday, 17 September 2016

Potato Salad

I prefer the dressing of potato salad to have a slight kick, which the Dijon mustard provides here perfectly


  • about 900g of potatoes, a waxy type is best, cut into bite sized pieces
  • 2 tbsp of Dijon mustart
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 4 spring onions, ends removed and finely sliced


  1. Put the potatoes into a sauce pan and cover with fresh water.
  2. Bring to the boil and simmer for about 10 to 15 minutes, use a fork to check that the potatoes are starting to go slightly soft on the outside and aren't crunchy in the middle.
  3. While the potatoes cook, mix the mustard, mayonnaise and vinegar together in the bottom of a large bowl.
  4. Drain the potatoes and place in the large bowl.
  5. Mix well so that the potatoes are well coated with the dressing.
  6. Sprinkle the spring onions over the top of the potatoes before mixing them into the salad.
  7. Place in the fridge to cool until you are ready to eat it.

Makes about 4 side servings of potato salad.

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