Summer allotment salad with English mustard dressing - Good Food Middle East
Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions
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Ingredients
- 400g new-season potatoes, scrubbed
- 2 bunches of French Breakfast radishes, leaves washed
- 1 red onion, peeled and sliced
- 1 small cucumber, peeled, deseeded and sliced into half moons
- small handful dill fronds, chopped
- 100ml rapeseed oil
- 20g English mustard
- 1 tbsp white wine vinegar
- pinch of white caster sugar
- 1 tbsp mustard seeds, toasted in a dry frying pan
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