Warm potato salad with creamy mustard dressing
This potato salad is as good served cold as it is warm, making it perfect to take on picnics and for barbecues.
CREAMY MUSTARD DRESSING
3 tablespoons sour cream
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
1 tablespoon honey
1 garlic clove, minced
salt and freshly ground pepper
WARM POTATO SALAD
2 lbs (1kg) TERRIFIC TRIO POTATOES
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
To make the creamy mustard dressing, whisk all ingredients in a large bowl and set aside.
To make the potato salad, line a baking sheet with parchment paper. Preheat oven to 400°F (200°C). Combine potatoes, oil, salt and a pinch of pepper on prepared baking sheet and arrange in a single layer. Roast in preheated oven for about 35 minutes or until golden and tender; cut in half if desired.
Add potatoes to the dressing. Stir in remaining ingredients. Serve warm or chilled. Serves 8.
©simple, fresh, delicious – recipes for easy living and relaxed entertaining published by Fabulous Food Creations Inc. 2005