1 large potato, baked
1 tbsp made English mustard
1 tbsp sugar
1 tbsp olive oil
3 tbsp wine vinegar
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
salt and good grinding of black pepper to taste
Cream or milk
1 tbsp made English mustard
1 tbsp sugar
1 tbsp olive oil
3 tbsp wine vinegar
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
salt and good grinding of black pepper to taste
Cream or milk
method
1. Peel and sieve the baked potato while still warm.
2. Stir in the mustard and sugar.
3. Beat in the oil and vinegar.
4. Add the parsley, chives and seasoning and as much cream or milk needed to mix to a smooth, creamy consistency.
5. Pour over freshly cooked, diced potatoes and stir carefully to coat.
6. Serve as warm as possible
2. Stir in the mustard and sugar.
3. Beat in the oil and vinegar.
4. Add the parsley, chives and seasoning and as much cream or milk needed to mix to a smooth, creamy consistency.
5. Pour over freshly cooked, diced potatoes and stir carefully to coat.
6. Serve as warm as possible
serving amount
serves 4
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