Potato salad with a mustard and caraway dressing

Potato salad with a mustard and caraway dressing

Servings:	Serves 2
Calories per serving:	109
Ready in:	30 minutes
Prep. time:	5 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

The potato salad recipe originated from a similar salad recipe; Frankfurter salad with mustard dressing.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350 g (12 oz) new potatoes, un peeled, washed and scrubbed - my favourites are Pink Fir Apple but any good quality new potatoes will be fine.

dressing

• 3 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) white wine vinegar or cider vinegar
• A pinch of sugar
• A pinch of salt
• A dash of lemon juice
• 2 teaspoons (10 ml) wholegrain mustard or Dijon mustard (or to taste)
• 1 teaspoon (5 ml) caraway seeds, crushed in a pestle and mortar

Method

1. Just cover the potatoes with boiling water, bring to the boil
2. Reduce the heat and simmer vigorously for 15 to 20 minutes until cooked through.
3. Drain immediately, place in a bowl and cover until ready to use.
4. Add all of the ingredients together and whisk together until the consistency becomes like single cream.
5. Pour over the potatoes and mix well.

Serving suggestion

This is nice on cold or warm potatoes

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