Potato Salad, Shallots and Celery
RECIPE OVERVIEW
Summer potato salad is a classic match with BBQ food and is an ideal match with homemade beef burgers.
Ingredients
Serves: 4 people
-
3
sticks
Celeriac
thinly sliced -
3
tbsp
Olive Oil
-
1
pinch
Pepper
-
2
tbsp
Red Wine Vinegar
-
1
pinch
Salt
-
3
-
Shallots
thinly sliced -
1
kg
SuperValu Baby Potatoes
-
50
g
SuperValu Goodness Mixed Seeds
-
1
tbsp
SuperValu Signature Tastes Wholegrain Mustard with Honey
Method
1. Boil the baby potatoes in boiling salted water for 12 to 15 minutes, until just tender. Drain and allow to cool in a colander, then cut the potatoes into rough chunks.
2. In the meantime, to prepare the dressing, mix together the celery, shallots and 1 tablespoon of the olive oil with the vinegar and mustard. Stir well and check the seasoning.
3. When the potatoes are still warm, drizzle the dressing over and gently shake the bowl. This will help to infuse the potatoes with the dressing. When cooled, add the seeds, drizzle with the remaining olive oil and toss gently before serving.
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