Potato salad

Potato salad

A fantastic addition to a barbecue. This potato salad is light, flavoursome and very easy to make.

Ispiration: Hugh Fearnley-Whittingstall “Veg every day”
 

Ingredients:

  • 1 kg waxy salad potatoes (here “charlotte”)
  • A handful of finely chopped fresh dill
  • 1 tsp honey
  • Pinch of black pepper
  • 1/2 tsp salt
  • 3 tsp Polish Sarepska mustard or 2 tsp Dijon mustard instead
  • 1 tbsp white wine vinegar
  • Pinch of turmeric
  • 3 tbsp olive oil

Method:

  • Boil or steam potatoes until they are cooked through (when steaming potatoes shouldn’t break). Drain and leave to cool a little, but not completely. That way potatoes will absorb dressing much quicker. You can peel them if you like or leave skins on.
  • Sprinkle potatoes with dill.
  • Prepare the sauce by combining the rest of ingredients. At the end pour in oil slowly, mixing vigorously. Add the sauce to potatoes and mix well. Leave to cool completely.
Share
This entry was posted in Potatoes/rice, Sides and tagged , , , . Bookmark the permalink.

2 Responses to Potato salad

  1. EPod says:

    This recipe is absolutely lovely! I could eat this salad every day 🙂

Leave a Reply

Your email address will not be published.