Crushed New Potato Salad with Mustard Dressing
Photography by Vanessa Wu.
What better way to enjoy potatoes than crushed with mustard dressing and parsley.
Serves: 4-6
INGREDIENTS
800 grams small waxy potatoes, washed
3 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1-2 tablespoons white wine or sherry vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season. Cook the potatoes in boiling, well salted water until just tender. Drain well.
When cool enough to handle, peel if desired. Lightly flatten with the palm of your hand and add to the dressing. Toss gently to combine. Fold through the spring onions and flat-leaf parsley to serve.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.