There are still a couple of days to order our mixed bag of colourful potatoes with delivery in time for the Jubilee Bank Holiday weekend. Perfect for bright potato salads this trio is sure to liven up any picnic spread or BBQ feast. The dressing for this salad is a rich mustard and honey glaze which allows the colours of the potatoes to really shine as opposed to a mayonnaise dressing which may mask them. Like many potato salads this tastes even better the next day, giving the potatoes a chance to marinate in the fridge overnight.
Jubilee Potato Salad
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1kg Jubilee Potato Selection
4 tbsp Morghew Cold Pressed Rapeseed Oil
1 tbsp white wine vinegar
1 tbsp honey
1 tbsp wholegrain mustard
1 tsp Dijon mustard
½ tsp English mustard
Sea salt and freshly ground pepper to taste
- Peel the potatoes and cut into roughly similar halves or quarters depending on the size.
- We recommend cooking the blue potatoes separately to the white and red ones as they can discolour the others when cooking. For this recipe we boiled the blue potatoes in a saucepan and steamed the others above for approximately 10-15 minutes (until tender).
- To make the dressing whisk together the oil, white wine vinegar, honey and mustards in a small bowl and season to taste.
- Drain the potatoes and stir through the dressing, coating them evenly. Enjoy immediately or store in the fridge to marinate overnight for an even tastier treat.
Thank you to the ‘Queen of all things potato’ (as is fitting for the occasion) Nicki for sharing this recipe.