Potato salad and mustard dressing

Cooking Salads Potato salad and mustard dressing

Spice up a traditional favourite with this mustard flavoured potato salad.

Lables: Vegetarian Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
  2. Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

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1.5kg desiree potatoes, peeled, halved
425g can baby beets, drained, halved
2/3 cup Maille dijonnaise
1 small red onion, finely diced
1/2 cup dill, roughly chopped

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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