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Tricolour Potato Salad
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
This simple potato salad looks stunning, using three varieties of potatoes that work so well together visually.
Ingredients
200 g 7 oz 200 g
Method
Cut the unpeeled potatoes into slices 5mm (¼ in) thick, preferably on a mandolin. Cook them separately in pans of boiling salted water for 4-5 minutes, until just tender, then remove with a slotted spoon and place in a bowl.
Make the dressing by whisking the mustard with the vinegar, garlic and a little salt, then whisking in the oil. Add the herbs, then toss the dressing with the hot p
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