Baby Potato Salad
By Morrisons
Published on 13 January 2021
A lovely side for a picnic or BBQ. You could use wholegrain mustard instead of Dijon here.Time and servings
40 minsTotal time
8Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp of caster sugar
- 1 tbsp of red wine vinegar
- 2 red chillies, deseeded and finely sliced
- 5 g of dill, chopped
- 4 tbsp of olive oil
- 2 cloves of garlic, finely sliced
- 2 red onions, finely sliced
- 1.5 kg of baby potatoes, halved
- 1 lemon, zest and juice only
- 15 g of flat leaf parsley, chopped
- 1 tsp of dijon mustard
Method
Step 1
Bring a large saucepan of water to the boil and cook the potatoes for 15-20 minutes until tender. Drain well.Step 2
Meanwhile, heat 2 tbsp oil in a pan and gently cook the onion, garlic and chilli until it has softened. Add the vinegar and cook for a further 2-3 minutes. Remove from the heat and add to the potatoes. Allow to cool.Step 3
Add the herbs and lemon zest to the potatoes, toss well and transfer to a serving dish.Step 4
Whisk together the lemon juice, remaining oil, mustard and caster sugar and drizzle over the potato salad.