New Crop Potato Salad With Mustard Salad Cream. This is the perfect dish for your next family gathering or picnic.
24 small potatoes, washed, drained
6 spring onions, sliced
2 French shallots, finely diced
½ bunch dill, fronds chopped
1 handful parsley leaves, finely chopped
1 tbsp salted capers
4 handfuls baby spinach leaves, to serve
Extra virgin olive oil, to drizzle
Mustard Salad Cream
2 tsp wholegrain mustard
2 tbsp apple cider vinegar
200ml grapeseed oil
2 tbsp sour cream
¾ tsp sweet paprika, to taste
To make mustard salad cream, whisk together mustard and vinegar in a small bowl. Continue whisking and slowly drizzle in grapeseed oil until combined. Add sour cream, whisking in 1 tablespoon at a time, until smooth. Season with salt and pepper then stir in sweet paprika, to taste. Chill until needed.
To make salad, place potatoes in a large saucepan. Fill with cold water until 1cm above potatoes. Bring to just below boiling point over a medium heat then simmer for 15 minutes or until cooked.
Remove pan from heat and add 1 tablespoon salt. Set aside for 5 minutes to allow potatoes to rest then drain and cool in a colander (do not place in fridge). Cut potatoes in half.
Put halved potatoes, spring onion, shallot, dill, parsley and capers in a large bowl. Pour in mustard salad cream and toss. Season to taste. To serve, toss through baby spinach leaves and drizzle over olive oil.