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Potato Salad

Make this Potato Salad with a superb mustard and extra virgin olive oil dressing

Posted: 21 September 2011
by Junior

Serves 4


500g (1lb 2oz) Jersey Royals
1/2 tbsp Dijon mustard
1 clove garlic, finely chopped
1 handful dill, finely chopped
2 tsp sherry vinegar
200ml (7fl oz) extra virgin olive oil
Salt & freshly ground black pepper


Simmer the potatoes in salted boiling water for about 20 minutes until tender. Drain and leave to cool. Meanwhile, mix the mustard, garlic, dill and vinegar in a bowl. Slowly add the oil, mixing with the rest of the ingredients. Cut the potatoes in half and dress with the vinaigrette.

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