Potato Salad & Mustard Dressing |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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It's coming into summer here in Australia so BBQ weather is on the way, yay. I love my baby beets so can't wait to give this salad a go. Ingredients:
1 1/2 kg desiree potatoes, peeled, halved |
425 g baby beets, drained, halved |
2/3 cup maille dijonnaise mustard |
1 small red onion, finely diced |
1/2 cup dill, roughly chopped |
Directions:
1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
2. Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.
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