Potato Salad with Mustard Dressing
Fixings
500g plate of mixed greens potatoes, scoured
1 tbsp wholegrain mustard
2 tsp olive oil
1 tbsp white wine vinegar
1 tbsp low fat mayonnaise
2 tsp clear honey
4 spring onions, finely cut
Salt and pepper, to taste
Directions
Place the new potatoes in a dish of daintily salted bubbling water.
Cover and stew for 15 minutes or until delicate then channel and return to the dish. Split the potatoes.
Combine the leftover fixings as one and mix into the hot potatoes.
Permit to cool somewhat.
Season to taste and serve warm.
Incredible for grills and gatherings, just scale up the formula by 3 to serve 12. Cool. Appreciate it !!!
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