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Warm Baby New Potato Salad
This is a classic recipe that is essential at any barbecue or picnic at the Dundon household.
It’s also really good if you also stir in a couple of spoonfuls of my Dunbrody cucumber pickle (page 00) that has been drained of excess liquid. Try serving it with some poached spring salmon; you’ll be in heaven!
Ingredients
- serves: 4-6
- time: N/A
- oven temp: N/A°C / N/A°F
- 675 g/1 1/2 lb small new potatoes, scraped or scrubbed and halved if large
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- 4 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 4 spring onions, thinly sliced
- 1 tbsp chopped fresh tarragon
- salt and freshly ground black pepper
Warm Baby New Potato Salad
Place the potatoes in a pan of salted water, bring to the boil and cook for 12-15 minutes or until tender. This will depend on your potatoes, so keep an eye on them.
Meanwhile, whisk together the white wine vinegar in a small bowl with the olive oil and season to taste. Drain the potatoes well, transfer to a serving bowl and gently stir in the dressing. Leave to cool completely.
Stir the mayonnaise and wholegrain mustard together in a small bowl and stir into the potatoes with the spring onions and tarragon. Season to taste.
To Serve
Tip the potato salad into a serving bowl.