Potato Salad

Linds B's classic homemade potato salad for that rustic summer patio lunch time side order, or a late night drunk snack.

Ingredients

serves 6

 

30 mini red potatoes 

3 tbsp grainy / pommery mustard

2 tbsp white wine vinegar

dollop of mayonnaise

2 tbsp olive oil

salt and pepper

4 diced scallions

1 cob of corn, de-cobbed

1/2 cup of chopped bacon

small hand-full of finely diced red onion

Preparation

• boil your spuds until tender
• cool in fridge for an hour or so. Cut in half.
• whip up dressing - mustard, vinegar, mayo and whisk while slowly adding the oil - drizzle it in. Add scallions, cooked bacon, red onion, corn pieces and salt and pepper to taste
• combine and toss all together
• serve with crumbled bacon on top and scallions, a dusting of paprika.
• can add hard boiled egg and celery if desired