British Potato Salad with Wholegrain Mustard and Spring Onions
A tangy British potato salad with wholegrain mustard, spring onions, and no mayo — perfect for BBQs.
Ingredients
- 1 kg Potatoes (Charlotte or Anya), halved if large
- 4 Spring Onions finely sliced
- 2 tbsp Wholegrain Mustard
- 1½ tbsp Apple cider vinegar
- 3 tbsp Olive oil extra virgin
- 1 tsp Runny Honey
- Salt to taste, flaky
- Black pepper to taste, cracked
- 1 handful Fresh Parsley chopped
Instructions
- Bring a pan of salted water to the boil. Add potatoes and cook for 12–15 minutes, or until just tender. Drain and let them steam dry.
- In a large bowl, whisk together the mustard, vinegar, olive oil, honey, salt and pepper.
- Add the warm potatoes and toss gently to coat. Stir in the sliced spring onions and herbs if using.
- Let it sit for at least 10 minutes before serving — it improves as it rests.