Thursday, 6 October 2011

Potato and Red Onion Salad with Honey Mustard Vinaigrette

I have done many barbecues on-board the superyachts I have been on, fortunately one yacht was blessed with a beautiful barbecue which was situated off the back of the fold down transom.  This potato compliments this style of meal or can be served in small portions as an entree and oh course as part of a buffet for crew meals.
The vinaigrette can be used on green salads, pasta salads, a drizzle for chicken or fish dishes.











Potato and Red Onion Salad
 with Honey Mustard Vinaigrette

Ingredients

450g of new or salad potatoes
3 tablespoons of extra virgin olive oil
1 tablespoon of walnut oil (if desired)
2 tablespoons white wine or red wine vinegar
2 teaspoons of whole-grain mustard
1 tsp of honey
1/2 a medium red onion or 1 small whole red onion
1 -2 sticks of celery diced
2 tablespoons of chopped parsley
salt and pepper

Method

1. Cook potatoes in their skins in a large saucepan of salted boiling water until tender and cut into desired size when cool. If limited for time, cut potatoes into desired size and cook until tender care must be taken not to over cook otherwise skins will fall off and potatoes will break up. Cool potatoes.

2. Dice red onion and dice up celery and chop the parsley.

Dressing

Place oils, vinegar, honey, wholegrain mustard and seasoning in a bowl and whisk together.

3. Toss the dressing and potatoes plus onions, and celery altogether and stand for an hours or more.

4.  Just before serving toss parsley through the salad, when serving drizzle dressing that has settle to the bottom of the bowl over each portion or if buffet over the bowl of potato salad.

Serves 4 - 6 people

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