Potato Salad with Mustard Vinaigrette
A mayo free potato salad with mustard vinaigrette and loads of herbs! Perfect side dish to grilled or baked fish!
Servings: 4
Ingredients
- 800 g potatoes (if using cooked potatoes, use closer to 1 kg as cooked potatoes weigh more that uncooked)
- 400 g asparagus
- 4 tbs 1/4 cup chopped chives (more or less)
- 4 tbsp 1/4 cup chopped dill (more or less)
- 2-3 spring onions /scallions, sliced.
Mustard Vinaigrette
- 2 tbsp dijon mustard
- 80 ml 1/3 cup olive oil / rapeseed oil
- 2 tbsp apple cider vinegar
- alt and pepper to taste
- water to thin (about 2 tbsp, depending on desired consistency )
- 1 garlic glove, minced
Instructions
- Cook the potatoes in salted water until they're soft. Once cooked, drain and set a side without a lid.
- Cut or break of the woody bottom part of the asparagus. Blanch the asparagus in salted water for a 1 or 2 minutes. Remove from water and rinse in cold water.
- Prepare the dressing by placing all ingredients for the dressing in a jar and tighten the lid on. Give a good shake until emulsified.
- Cut the asparagus into smaller pieces. Quarter the potatoes.
- Mix all ingredients in a bowl and pour the dressing over the salad.
- Garnish with a few sprigs of fresh dill and chopped chives.