Baby Potato Salad
This Baby Potato Salad is an excellent alternative to rice or pasta dishes. It can also be a delicious side dish paired with grilled meats. Adding a little sugar to this recipe balances out the spice of the shallots and spring onions. Give your dishes extra character with this Baby Potato Salad.
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Servings: 8
Ingredients
- 500 gms Marble Potatoes scrubbed and cut into halves (quartered if large)
- 3/4 cup Mayonnaise
- 3 tbsp Dijon Mustard
- 1 tbsp Light Brown Sugar
- 1 cup Pineapple Tidbits reserve 3 tablespoons of its juice
- 4 tbsp Shallots chopped coarsely
- 2 tbsp Fresh Parsley chopped finely
- 3 tbsp Spring Onions chopped finely
- 1 1/2 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
Instructions
- After cleaning and cutting the potatoes, place them in a pot and fill it with water.
- Add some salt, and bring it to boil over medium heat. Cook the potatoes for 10-15 minutes or until they are tender, but not mushy. Drain and let them cool completely.
- Combine the mayonnaise, Dijon mustard, brown sugar, pineapple tidbits and some of its juice, shallots, parsley, spring onions, salt and black pepper. Mix everything well.
- Add the mixture to the potatoes. Toss to combine until the potatoes are coated.
- You can adjust the taste by adding more salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes.
- Sprinkle more spring onions and shallots, if desired.