Potato salad with a mustard and caraway dressing

The potato salad recipe originated from a similar salad recipe; Frankfurter salad with mustard dressing.

Potato salad with a mustard and caraway dressing

Servings:	Serves 2
Calories per serving:	109
Ready in:	30 minutes
Prep. time:	5 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Lovely caraway seeds 5/5 They give this dressing a warmth Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350 g (12 oz) new potatoes, un peeled, washed and scrubbed
• My favourites for this dish are Pink Fir Apple

dressing

• 3 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) white wine vinegar or cider vinegar
• A pinch of sugar
• A pinch of salt
• A dash of lemon juice
• 2 teaspoons (10 ml) wholegrain mustard or Dijon mustard (or to taste)
• 1 teaspoon (5 ml) caraway seeds, crushed in a pestle and mortar

Method

1. Just cover the potatoes with boiling water, bring to the boil
2. Reduce the heat and simmer vigorously for 15 to 20 minutes until cooked through.
3. Drain immediately, place in a bowl and cover until ready to use.
4. Add all of the ingredients together and whisk together until the consistency becomes like single cream.
5. Pour over the potatoes and mix well.

Serving suggestion

This is nice on cold or warm potatoes

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