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
Cook the potatoes in their skins in boiling salted water for about 15-20 minutes until tender. Drain well.
Combine the vinegar and mustard, slowly whisk in the oil. Once the potatoes are cool enough to handle, slice them into a large bowl.
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
Gently stir the mayonnaise into the potatoes, garnish and serve.
Try garnishing with chives or bacon