John Myers
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Salad: Potato Salad with Mustard Dressing
The perfect salad: potato salad with mustard dressing recipe with a picture and simple step-by-step instructions.
vegetables
- 250 g Waxy potatoes
- 100 g Vine tomatoes
- 50 g Drained pickled gherkins
- 25 g Fresh onion
dressing
- 2 tbsp Pickled cucumber stock
- 1 tbsp Peanut oil
- 0,5 tbsp White vinegar
- 1 tbsp Mustard medium hot
- Black pepper from the mill
- Sea salt from the mill
- Herbs of Provence
- Dried celery leaves
Topping
- 3 piece Basil leaves
vegetables
- Wash the potatoes … cook in salted water for approx. 15 minutes until al dente, drain and let cool down a little, peel and cut into thin slices
- Wash the tomatoes, remove the stalks and cut into bite-sized pieces … Wash and clean the spring onions and cut into fine rings … Quarter the gherkins lengthways and cut into fine pieces … Mix all the vegetables in a bowl
dressing
- Mix the cucumber stock, oil, vinegar and mustard in a cup … pour over the vegetable mix … season with salt, pepper and herbs … Wash the basil leaves, chop and spread on top
Marinate
- Let the potato salad with mustard dressing soak for about 30-40 minutes at room temperature
Serve
- Potato salad with grilled fish or meat or. Serve fried
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