Ingredients
800g Salad Potatoes
2 tsp Wholegrain Mustard
2 tbsp White Wine Vinegar
4 tbsp Rapeseed Oil
1 Shallot, chopped
3 tbsp Mayonnaise
2 tbsp Soured Cream
1 tbsp Horseradish (optional)
1/4 Lemon, juiced
2 Spring Onions
Handful Crispy Fried Onions
Method
1/Boil the potatoes in salted water, bring to the boil, then simmer for 10 mins.
2/While the potatoes are cooking, whisk the mustard, vinegar, rapeseed oil & shallot together with a good pinch of salt & ground pepper. When the potatoes are cool cut them into bite size pieces, then toss in the mustard dressing until fully coated. Leave to cool.
3/Mix the mayonnaise, soured cream, lemon juice & horseradish together. When the potatoes are cool, toss through the mayonnaise mixture along with the spring onions. Tip into a dish & scatter with the crispy onions.
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