Cider Dressed Potato Salad

Cider Dressed Potato Salad

My daughter hates mayonnaise, always has and i’m guessing always will. Not a big deal you’d think, and on a life scale it’s never going to impinge too much on her life. Not until i start to make sides for a summer BBQ!

This is when i have to think about inventive ways to add a moist element to some dishes, one of which is my potato salad.

It’s because of my daughter that i came up with this cider dressed potato salad, and i’m glad i did .

Go on, give it a go and enjoy your sweet life!

The perfect potato salad

 What You Need

•  1 medium bag of Potatoes – which ever kind your family likes best – washed, cut into cubes about the same size

• 1 vegetable stock cube

• 5/6 hard boiled eggs – peeled and cut into 4

• 1 red pepper – sliced into cubes

• 1 bag of green beans – washed, topped and tailed & sliced in to about three per bean

• 1   bunch of spring onions – washed and sliced

• 1 medium leak – washed and sliced into medium pieces

• Knob of butter and 2 tablespoon vegetable oil to cook

• Salt & Pepper

• Give the dressing a whisk

 Dressing

• 2½ / 3 tablespoon of whole grain or Dijon mustard

• 3 large cloves of garlic – crushed

• ¼ teaspoon Maldon Sea sale

• ¼ teaspoon Black pepper

• 2  tablespoon white or red wine vinegar

• 1 tablespoon Apple cider vinegar

• 3  Tablespoon good olive oil

• Bunch of fresh herbs such as dill, parsley – finely chopped

• Ready for the dressing

How it’s Done

•  Add the chopped potatoes and the vegetable stock cube to a pot of salted water to cover the potatoes.

• Boil, and cook until the potatoes cooked, don’t overcook them – See Tip Box

• Drain and leave the potatoes to cool completely

• Heat the butter and oil in a large frying pan then add the pepper, leak and green beans.

• Cook slowly until the vegetables have softened and the leaks are translucent– See Tip Box

• Once cooked, take off the heat until you need to use them

• In a bowl, add the ingredients for the dressing except the oil.

• Give the ingredients a whisk until combined, then slowly add the oil and whisk again until, a little bit emulsified.

• Put the potatoes, the leak, pepper & green beans into a large bowl

• Pour over the dressing and mix everything together.

• Sprinkle over the chopped herbs

• Add the sliced egg.

• And serve while warm or cold

All in together

 Tip Box

•  Cutting Potato – Cutting all the potatoes the same size ensure that they will at cook at the same time.

• Cook – Don’t overcook the beans and pepper. It’s nice to have a little bit of a bit to them. Don’t overcook the potatoes, if you do, they will go soggy and mushy and not good for this dish.

• Stock cube – If I’m ever boiling vegetables, very rarely, or potatoes, I’ll always cook in flavoured water using a stock cube – Adding more flavour at every point of cooking

Mix all the dressing ingredients together