“This salad is unusual and tastes wonderful when freshly made.”
READY IN:
25mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse the new potatoes.
  2. Add to a pan of boiling salted water and cook until tender, about 15 minutes.
  3. Drain and turn the potatoes on to a clean tea cloth to dry.
  4. Slice the potatoes thickly and turn into a serving bowl.
  5. Combine the vinegar, mustard, honey, olive oil and seasoning.
  6. Mix well, pour over the hot potatoes and turn them gently to coat all over.
  7. Trim the green onions.
  8. Chop all the white and some of the green stems.
  9. Add them to the potato salad along with the chopped parsley.
  10. Mix again.
  11. Serve while still warm or at room temperature.

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