Follow along with Susan Hay and Chef Mark McEwan, Owner, McEwan Group, as he prepares a warm potato salad with mustard scallion dressing.
Ingredients
8 Yukon gold potatoes – simmered with skin on until tender to touch, once tender peel and slice in 1/4-inch slices and reserve warm.
Wash and thinly slice 3 scallions
1 cup pale yellow celery hearts cut in fine dice
2 oz chicken broth
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For the Dressing
2 oz olive oil
2 oz white wine vinegar
1/2 tsp chopped garlic
2 tbsp Dijon mustard
Salt and pepper
Instructions
Add scallions and celery to potatoes, don’t blend. Add all ingredients for dressing to a bowl and blend, taste and adjust if required. Pour over potatoes mix and serve.
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