POTATO SALAD WITH MUSTARD AND SPRING ONIONS
500 g small potatoes
A good pinch of caster sugar
1 tbsp cider vinegar
2 tbsp wholegrain mustard
5 tbsp olive oil
Bunch of fresh parsley
5 spring onions
1 stick celery
Sunflower or pumpkin seeds (optional)
1
Scrub the potatoes and throw the potatoes into a pan with salty, boiling water; boil for 10-12 minutes until tender; drain and set aside while you make the dressing
2
Put the sugar and vinegar in a bowl and stir until the sugar has dissolved; add some black pepper, mix in the mustard, then beat in the olive oil; stir in the parsley and set aside; chop the spring onions and celery
3
Halve or quarter the warm potatoes and throw into the dressing; fold them in gently with the spring onions and celery and seeds if using; serve no more than 20 minutes later
