BEST-EVER POTATO SALAD
Our all-time favourite recipe is from Emily Lycopolus's OLIVE OIL & VINEGAR COOKBOOK. It's simple, fresh and delightfully creamy. We've added our own option which includes cucumber, radishes and crushed red chili peppers.
INGREDIENTS:
DIRECTIONS:
Quarter into wedges, then boil potatoes for 15 minutes until tender. Drain and cool. Cut potatoes into 1-1/2 chunks. In a medium bowl whisk together balsamic, mustard, honey, shallot, salt and pepper until blended. Then slowly whisk in olive oil. In a large bowl add potatoes then pour mixture and gently toss until all potatoes are fully dressed. Serve immediately, or store covered in fridge until ready to use. Bring to room temperature before serving.
OPTIONS: