Mustard Vinaigrette Potato Salad
This Mustard Vinaigrette Potato Salad is loaded with punchy flavours and texture. It is easy to make and it can be paired with a multitude of main courses. Keep this tangy & tasty carbohydrate based salad to hand in your recipe collection.
Servings: 4
Ingredients
- 450 g/ 1 lb New potatoes
- 3 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 ½ teaspoon Wholegrain mustard (Dijon can be substituted)
- 1 teaspoon Yellow mustard seeds
- 4 teaspoon Capers (salted, not brined)
- 3 Spring (scallion) onions
- 6 Radish
- 3 Sprigs dill
- Seasoning - to taste
Instructions
- Do not peel the potatoes, but wash them as necessary. If the potatoes are large cut them in half. Boil in salted water for 15-20 minutes until tender
- Drain and set aside to cool
- Rinse the capers well and mince roughly
- Top & tail the radish, then slice thinly
- Remove the outer skin from the spring onion, chop off the root (discard) and slice thinly
- When the potatoes are cool mix the olive oil, mustard, mustard seeds, lemon juice and capers in a small jug until well combined. Pour over the potatoes
- Add the radish & onion. Toss briefly, taste and season as necessary
- Just before serving chop the dill and sprinkle over the salad
Notes
The salad can be stored in the fridge for up to 3 days (covered) - stir briefly before serving. I recommend adding the dill right before serving to ensure it does not wilt in the dressing.