Appetizer
How To Make Mustard Mayo Baby Potato Salad Recipe
How To Make Mustard Mayo Baby Potato Salad Recipe is a delicious Appetizer dish that can be prepared in just 0 minutes....
⏱️
20 Min Prep
🔥
15 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 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
Instructions
1
To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly.
2
bring to a low-boil the potatoes in the pressure cooker.Pressure low-boil for 1 whistle turn off the flame.
3
Release the pressure.
4
empty out the potatoes, pare them and set aside.In a cooking vessel bring to temperature olive fat on medium flame, mix in the onions and capsicum, saute for 3-4 moments, we wanted them to be cooked yet firm.Once the onions have slightly changed colour, mix in in the table salt, granulated sugar, black pepper ground mix, red chili coulis and mustard coulis, give it a good swirl around.Toss the potatoes in this seasoning mixture, up the bring to temperature and saute for a couple of moments.Reduce the flame and incorporate in the mayonnaise.
5
Turn off the flame.decorate with spring shallot greens and present mildly hot.present Mustard Mayo Baby Potato Salad along with French shallot broth formula and Garlic Bread With seasoning greens dairy spread formula.
Recipe Information
Cuisine
Continental
Continental
Course
Appetizer
Appetizer
Diet
Vegetarian
Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
15 minsTotal Time
35 minsMaster Chef
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