This potato salad with mustard dressing is the perfect side for summer barbecues.
It is made with boiled new potatoes tossed in a creamy dressing of crème fraîche, mayonnaise, wholegrain mustard, Dijon and fresh herbs, giving you a potato salad full of flavour and freshness.
It is very easy to make and can happily be prepared earlier in the day, so it is ready to serve when the food comes to the table.
This potato salad goes with all kinds of meat and is guaranteed to become a favourite at the dinner table.
Potato salad with mustard dressing
A recipe for creamy potato salad with a wholegrain mustard dressing.
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Ingredients
- 900 g small new potatoes
- 300 ml crème fraîche
- 100 ml mayonnaise
- 1 1/2 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
- Salt and freshly ground pepper
- A pinch of sugar (optional)
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Method
- Boil the potatoes in their skins in a pan of salted water for about 6 minutes. Then take the pan off the heat and leave the potatoes to stand in the cooking water, covered, for about 15 minutes, depending on their size. Test with a skewer that the potatoes are tender before draining off the water – if not, leave them a little longer.
- Peel the potatoes, then cut them into bite-sized pieces.
- Mix the ingredients for the dressing and season to taste with salt and freshly ground pepper. If you like, add a pinch of sugar – it suits the dressing well.
- Toss the potatoes in the dressing and keep the potato salad in the fridge until ready to serve.
Nutrition
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