Baby Potato Salad with Mustard Dressing
Author: Karina Hines
Using a mustard-based dressing instead of mayonnaise ups the flavor while lowering the calories and fat.
- 1 pound fingerling potatoes
- 1 pound baby red potatoes
- 1 batch Karina’s Vinaigrette
- 2 spring onions, chopped
- Parsley, chopped
- Add potatoes to
potof cold water, bring to a boil and simmer until tender; cool & slice potatoes.
- Dress with the classic slaw dressing but add an extra teaspoon of seeded mustard, 2 chopped spring onions and a handful of chopped parsley.