This is one of my most made summertime recipes, because it’s easy, quick, delicious AND it keeps well. I’ve coined it ‘Picnic Potatoes’ because it’s the perfect thing to make ahead and bring to any summer occasion - a picnic, a potluck, a bbq, what have you. To really nail this recipe, be sure to follow these tips:
- Make sure your water is salted. This really adds to the flavour of the potatoes
- Do not overcook the potatoes! Mushy potatoes are the death of this dish
- Dress the potatoes while they are still warm, that way they absorb the dressing better
Ingredients:
2 tbsp salt
500 gram baby potatoes or fingerling potatoes
1 tbsp dijon
1 tbsp grainy mustard
1 tbsp honey
1 tbsp champagne vinegar
1 tbsp olive oil
1-2 tbsp capers
1 tbsp chopped chives
Sea salt
Recipe:
- Add salt to a pot of water and bring to a boil.
- Cut potatoes in half, then add them to the boiling water. Cook for around 15 minutes, or until fully cooked through but not mushy and breaking apart.
- Meanwhile, whisk both mustards, honey, vinegar, and oil together in a medium sized bowl.
- Remove potatoes and let cool for ~ 5 minutes. Add them to the dressing and toss. Add capers and chives.
- Keep refrigerated and serve cold.
