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Tangy Potato Salad
INGREDIENTS
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
salt
pepper
METHOD
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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