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PrintSPICY POTATO SALAD
This tasty salad is quick to prepare, and makes a satisfying accompaniment to grilled or barbecued meat or fish.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Peel the potatoes. Boil in salted water for 10 - 12 minutes, until tender. Drain and cool, then cut into cubes and place in a large mixing bowl.
- Halve the peppers, discard the core and seeds, and cut the flesh into small pieces.
- Finely chop the celery, shallot, and spring onions.
- Slice the chilli very thinly, discarding the seeds.
- Add the vegetables to the potatoes together with the garlic and herbs.
- For the dressing,mix the cream, mayonnaise, mustard, and sugar in a small bowl, stirring until the mixture combines well.
- Pour the dressing over the salad and stir gently to coat evenly.
- Garnish with the chopped chives and serve.
INGREDIENTS
- 900 grams potatoes
- 2 red (bell) peppers
- 2 celery sticks
- 1 shallot
- 2 or 3 spring onions (scallions)
- 1 fresh green chilli
- 1 garlic clove, crushed
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
For the dressing
- 2 tablespoons single (light) cream
- 3 tablespoons mayonnaise
- 1 teaspoon prepared mild mustard
- 1½ teaspoon granulated sugar
- Salt
For the garnish
- Chopped fresh chives
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