Potato Salad with Chives and Mustard

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

An oldie but a goldie. There are many possible variations: try replacing the olive oil with soured cream or crème fraîche, or adding diced and crisply fried bacon or pancetta.

Ingredients

  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp

Method

Mix together the mustards and vinegar in a large bowl. Pour in the olive oil slowly, whisking all the time. Add the chives, season well with salt and pepper and fold in the spuds.