This recipe is best with
Recipe Ingredient
- Creamy Mustard Dressing
- 50g mayonnaise
- 200g Anchor UHT Extra Yield Cooking Cream
- 1 tsp lemon juice
- 1 tbsp dijon mustard
- pinch of salt & pepper
- Potato Salad
- 3 nos local potato, sliced 0.5mm
- 1/2 nos local potato, sliced 0.5mm
- 2 slices turkey ham
- 1/2 nos japanese cucumber, sliced
- 5 nos cherry tomato, halve
- 1/4 nos carrot, thin sliced
- 2 nos carrot, thin sliced
- Garnish
- Some spring onion and coriander leaf
Instructions
- Mix everything together, season to taste. Keep in the fridge until needed
- Place potato in a pot of salted cold water and bring to boil on medium heat for 5 - 6 mins, or until tender. Strain and allow to cool
- Place in a salad bowl or plate with the creamy mustard dressing and other ingredients lastly garnish with spring onion and coriander leaf. Enjoy!
To Prepare Dressing
To Prepare Potato Salad
