Mustard Mayo Baby Potato Salad Recipe
A vegetarian Continental recipe with baby potatoes, onion - finely chopped, green bell pepper (capsicum) - finely chopped. Ready in 35 min, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly
baby potatoes(15)english mustard sauce(1/2 tablespoon) - 2
Boil the potatoes in the pressure cooker
baby potatoes(15) - 3
Pressure cook for 1 whistle turn off the flame
- 4
Release the pressure
- 5
Drain the potatoes, peel them and set aside
baby potatoes(15) - 6
In a pan heat olive oil on medium flame, add the onions and capsicum, saute for 3-4 minutes, we wanted them to be cooked yet crunchy
onion - finely chopped(1)teaspoons extra virgin olive oil(2)spring onion greens - to garnish - 7
Once the onions have slightly changed colour, add in the salt, sugar, black pepper powder, red chili sauce and mustard sauce, give it a good stir
onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1/4 cup)black pepper powder(1 teaspoon)sweet and spicy red chilli sauce (tomato chilli sauce)(1 tablespoon)english mustard sauce(1/2 tablespoon)salt - to tastespring onion greens - to garnish - 8
Toss the potatoes in this spice mixture, up the heat and saute for a couple of minutes
baby potatoes(15) - 9
Reduce the flame and mix in the mayonnaise
tablespoons classic mayonnaise (with egg)(2) - 10
Turn off the flame
- 11
Garnish with spring onion greens and serve warm
onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - to garnish - 12
Serve Mustard Mayo Baby Potato Salad along with French Onion Soup Recipe and Garlic Bread With Herb Butter Recipe
baby potatoes(15)onion - finely chopped(1)english mustard sauce(1/2 tablespoon)spring onion greens - to garnish
Nutrition Facts
Per serving
Rate this recipe
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Mustard Mayo Baby Potato Salad Recipe
A vegetarian Continental recipe with baby potatoes, onion - finely chopped, green bell pepper (capsicum) - finely chopped. Ready in 35 min, serves 2.
Curated byLucas Dubois🇫🇷
Directions
12 steps- 1
To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly
baby potatoes(15)english mustard sauce(1/2 tablespoon) - 2
Boil the potatoes in the pressure cooker
baby potatoes(15) - 3
Pressure cook for 1 whistle turn off the flame
- 4
Release the pressure
- 5
Drain the potatoes, peel them and set aside
baby potatoes(15) - 6
In a pan heat olive oil on medium flame, add the onions and capsicum, saute for 3-4 minutes, we wanted them to be cooked yet crunchy
onion - finely chopped(1)teaspoons extra virgin olive oil(2)spring onion greens - to garnish - 7
Once the onions have slightly changed colour, add in the salt, sugar, black pepper powder, red chili sauce and mustard sauce, give it a good stir
onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1/4 cup)black pepper powder(1 teaspoon)sweet and spicy red chilli sauce (tomato chilli sauce)(1 tablespoon)english mustard sauce(1/2 tablespoon)salt - to tastespring onion greens - to garnish - 8
Toss the potatoes in this spice mixture, up the heat and saute for a couple of minutes
baby potatoes(15) - 9
Reduce the flame and mix in the mayonnaise
tablespoons classic mayonnaise (with egg)(2) - 10
Turn off the flame
- 11
Garnish with spring onion greens and serve warm
onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - to garnish - 12
Serve Mustard Mayo Baby Potato Salad along with French Onion Soup Recipe and Garlic Bread With Herb Butter Recipe
baby potatoes(15)onion - finely chopped(1)english mustard sauce(1/2 tablespoon)spring onion greens - to garnish
About this recipe
A vegetarian Continental recipe with baby potatoes, onion - finely chopped, green bell pepper (capsicum) - finely chopped. Ready in 35 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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