Cookies help us deliver our services. By using our services, you agree to our use of cookies. You can change your cookie settings at any time.

Don't show this message again.

Food

Pickled Potato Salad Recipe

By Megan 05 Jan 2018

Ingredients

400g new potatoes, washed and halved
600ml vegetable stock
1 tsp. turmeric
A few pinches of dill and flat leaf parsley, fresh preferred
1 bunch spring onion
Salt & pepper to season

For the dressing:

1 tsp wholegrain mustard
25ml sherry vinegar
50ml rapeseed oil
125ml olive oil
Salt & pepper to season

Whisk together in large bowl and set aside

Method

  • Simmer potatoes in the stock and turmeric until just cooked, drain
  • Whilst still hot, cover with dressing and chill
  • Once chilled, drain potatoes (Dressing can be kept and used again)
  • To finish combine all herbs and onion, seasoning to taste

Enjoy!

Megan is part of the QMU Browzer Team
View All Posts

Topics

catering, qmu, cookbook

Cookies help us deliver our services. By using our services, you agree to our use of cookies. You can change your cookie settings at any time.

Don't show this message again.