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Potato Salad & Mustard Dressing

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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.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 kg desiree potatoes, peeled, halved
  • 425 g baby beets, drained, halved
  • 23 cup maille Dijonnaise mustard
  • 1 small red onion, finely diced
  • 12 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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