Mustard Mayo Baby Potato Salad Recipe
Mustard Mayo Baby Potato Salad is a warm salad in which cooked baby potatoes are tossed in a mustard and mayonnaise dressing. This dish can be served as an appetizer at your Indian Dinner Parties
Mustard Mayo Baby Potatoes is a delicious warm potato salad that can be served as an appetizer as it is or as a side to a main dish. The potatoes are coated in a mixture of pungent mustard sauce which is then balanced out by the smooth mayonnaise and a bit of heat from the red chilli sauce.
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- 15 Baby Potatoes
- 1 Onion , finely chopped
- 1/4 cup Green Bell Pepper (Capsicum) , finely chopped
- 2 teaspoons Extra Virgin Olive Oil
- 1 teaspoon Black pepper powder
- 1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- 1/2 tablespoon English Mustard Sauce
- 2 tablespoons Classic Mayonnaise (With Egg)
- 1 teaspoon Chilli vinegar
- Salt , to taste
- Spring Onion Greens , to garnish
How to make Mustard Mayo Baby Potato Salad Recipe
To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly. Boil the potatoes in the pressure cooker.
Pressure cook for 1 whistle turn off the flame. Release the pressure. Drain the potatoes, peel them and set aside.
In a pan heat olive oil on medium flame, add the onions and capsicum, saute for 3-4 minutes, we wanted them to be cooked yet crunchy.
Once the onions have slightly changed colour, add in the salt, sugar, black pepper powder, red chili sauce and mustard sauce, give it a good stir.
Toss the potatoes in this spice mixture, up the heat and saute for a couple of minutes.
Reduce the flame and mix in the mayonnaise. Turn off the flame.
Garnish with spring onion greens and serve warm.