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Tangy Potato Salad


1 1/2 kg small chat potatoes

2 tbsp white wine vinegar

1 tbsp wholegrain mustard

3 tbsp olive oil or vegetable oil

75g red onion chopped

1/2 cup mayonnaise




Step 1  

Cook the potatoes in their skins in boiling salted water for about 15-20 minutes until tender. Drain well.

Step 2

Combine the vinegar and mustard, slowly whisk in the oil. Once the potatoes are cool enough to handle, slice them into a large bowl.

Step 3

add onion to the potatoes and pour the dressing over them. Season and toss gently to combine. Leave to stand for at least 30 mintues

Step 4

Gently stir the mayonnaise into the potatoes, garnish and serve.

Try garnishing with chives or bacon

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