I took it to a potluck recently for my choir (St. Paul's) and it all disappeared very quickly!
This recipe can be made gluten and dairy-free, by using a vegan, gluten-free mayonnaise. Many are available in the supermarket, if you choose this option.
- 750g potatoes (use small ones if you can)
- 2 tbs olive oil
- 1 tbs mustard seeds
- 1 tbs fresh lemon juice
- 2 tsp french mustard
- 1/3 cup good quality mayonnaise
- 1 tbs chopped parsley
- Boil the potatoes with their skins on, then simmer for 15-20 mins until cooked, but still firm. Wait until they're cool, then quarter them. Don't peel them.
- Heat 1 tbs olive oil in a small saucepan, add the mustard seeds, cover. When they start to pop and jump about, remove from the heat immediately. Pour the oil and mustard seeds onto the cooled potatoes, mix gently.
- In a separate container, whisk together 1 tbs olive oil and the lemon juice. Add the mustard and mayonnaise. Blend well.
- Carefully stir the dressing mixture through the potatoes, being careful not to break up the potatoes.
- Just before serving, stir through the chopped parsley.
- Serve the salad at room temperature.
I make this as a staple salad to take to picnics etc., and it's always a hit - I never have anything to bring home! It keeps in the fridge in a sealed container for 2-3 days.
And if you're one of my many friends and family reading this and suffering through the heat wave in Australia, please take care, stay cool, and look after yourself, lovelies.
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