Mustard Potato Salad
INGREDIENTS
1/2 Kg potatoes - unpeeled
1/4 teaspoon salt
1 green onions
1/4 cup finely chopped fresh coriander
1/4 cup Chopped onion
1 small grated carrot
For Dressing:
1 Tablespoon of Impresso's apple cider vinegar
½ Tablespoon of honey
1 Tablespoon of Impresso's American Yellow mustard
1 teaspoon of minced fresh Basil
½ teaspoon of salt
¼ teaspoon of ground black pepper
¼ cup of extra virgin olive oil
STEPS
1
Boil potatoes in pressure cooker upto 2 whistles with Salt. Leave the cooker for 10 minutes to tender the potatoes, then uncover the pressure cooker, Drain and cool
2
Chop up the green onions. Combine chopped onions with coriander and carrot
3
For dressing, whisk together Impresso's apple cider vinegar, honey, Impresso's American yellow mustard, basil, salt and ground pepper. Whisk in the oil until completely blended
4
Peel the potatoes & cut into small wedges, combine potatoes with onion mixture. Drizzle dressing over salad & toss to coat. Top with green onion slices
5
Serve on plate or in a bowl
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