Honey-Mustard Potato Salad with Crispy Onions ?
AD | albert_bartlett challenged me to power-up my WFH lunch with potatoes! Using their deliciously nutty Roosters, I’ve whipped up this Honey-Mustard Potato Salad with Crispy Onions as a quick side to my salad bowls and picky plates – it would work great at a BBQ too! It’s savoury, with just a hint of sweetness, as well as being punchy from the mustard; the basil adds a lovely fresh, aromatic finish too. Here’s the recipe (serves 4 as a side):
? For the potatoes:
– Wash 5-6 medium sized albert_bartlett Rooster potatoes (approx 1/2 bag) and chop into bite-sized pieces (I like to leave the skin on mine)
– Submerge in a pan of water and boil for approx 8mins, or until *just* done. Drain and leave to cool.
? For the Dressing:
2 heaped tsp wholegrain mustard
2tsp runny honey
1/2tsp salt & pepper
25g crispy onions – plus extra to top
5g fresh basil – plus extra to top
– mix the above in a separate bowl, taste and adjust to your liking. Once the potatoes are cool, mix together with the dressing and serve with extra crispy onions and fresh basil.
– note: the ingredients are best mixed together just before serving to retain the ‘crisp’ in the onions (it’s still fine to make in advance, you’ll just lose some of the texture, so be sure to add a good sprinkle of crispy onions over the top!)