27 December 2011

Mustard Potato Salad

After all the rich food and over-indulging of Christmas and Boxing Day, a fresh salad goes down well.  This potato salad is served warm or at room temperature and goes really well with leftover cold meats or a good steak right off the barbecue.
1.5kg red potatoes
1 cup French dressing
2 tbsp wholegrain mustard
2 spring onions, sliced including tops
1 celery stalk, sliced
2 radishes, diced
salt and pepper to taste

Scrub potatoes and dice into bite size pieces.  Put potatoes in large pot of cold water and bring to a boil over medium high heat, then reduce  heat and simmer for about 8 to 10 minutes, or until the potatoes are just tender, but not too soft. Drain immediately, making sure they're dry, and put in large bowl.  Whisk together in a separate bowl the vinaigrette and mustard until smooth, then pour half the mixture over the still-warm potatoes and toss gently. Set potatoes aside for 30 minutes - do not refrigerate. Meanwhile, chop the onions, celery, and radishes.  When ready to serve, add the vegetables, then the remaining vinaigrette dressing and toss together, adding salt and pepper to taste. Pack in containers for a picnic or serve immediately.

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