POTATO SALAD WITH MUSTARD AND SPRING ONIONS

Yields4 Servings
 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

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