Potato salads always remind me of summer as it was always included in an amazing BBQ spread at home. I’ve put a spin on a classic salad with my new potato salad with a mustard dressing and red onion.
With the right dressing and the addition of fresh herbs, you can create a delicious egg-free recipe packed with flavour.
250g of new potatoes,
1 red onion, thinly sliced
100g of watercress
2 tbsp of chopped parsley
1 tsp of dijon mustard
1 tsp of grainy mustard
1 tbsp of olive oil
1 tbsp of apple cider vinegar
1 pinch of salt
Boil the potatoes for 25 minutes until cooked through in salty water.
Mix the dressing ingredients together in a jug.
Halve the potatoes and mix them in with the chopped onion.
Then add the parsley and the dressing.
Plate up the watercress and serve the potatoes on top, season and dig in.