- Serving: 6
- Preparation: 20
- Cook time: 8
- Passive time: 5
Ingredients
- 1 kilo Potatoes
- 1 tbsp Dijon mustard
- 0.5 cup Olive oil
- 1 tsp Red wine Vinegar
- 2-3 Spring onions, finely chopped
- Juice of 1 small lemon
- Salt
- Pepper
- A handful of chopped flat leaf parsley
Method
- Peel, cube and cook the potatoes in salted water for 15-20 minutes, until just starting to turn soft.
- Drain, pour over cold water and leave to come to room temperature.
- Whisk together the mustard, oil, vinegar, lemon juice, pepper, onion and most of the parsley (or shake in a jam jar to mix well).
- Gently mix the dressing with the cooked potatoes, check if more salt needed and adjust if necessary.
- Place in a serving dish and top with the remaining parsley and a twist of freshly crushed black pepper.
- Another alternative is to combine 180g mayonnaise with 80g of yoghurt, the juice of 1 lemon, seasoning, spring onions and parsley. Be sure the potatoes have cooled to avoid the mix curdling.
