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Hanna's Warm Potato Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was bored out of my sock of normal boiled potatoes and I didn't have everything for a potato salad or the posh french warm potato salad so I made this. I rummaged around in my pantry, fridge freezer and got a yummy easy to make warm potato salad.

I was bored out of my sock of normal boiled potatoes and I didn't have everything for a potato salad or the posh french warm potato salad so I made this. I rummaged around in my pantry, fridge freezer and got a yummy easy to make warm potato salad.

Ingredients

Serves: 4

Metric Cups
  • 1 kilogram potatoes
  • water
  • 100 millilitres canola oil (or rapeseed oil)
  • 150 grams butter
  • 6 tablespoons honey mustard
  • 2 tablespoons dijon mustard
  • 200 millilitres fresh dill (chopped)
  • 1 tablespoon white wine vinegar
  • 2 pinches of salt
  • 1 pinch of pepper
  • 2⅕ pounds potatoes
  • water
  • 4 fluid ounce canola oil (or rapeseed oil)
  • 5⅓ ounces butter
  • 6 tablespoons honey mustard
  • 2 tablespoons dijon mustard
  • 7 fluid ounce fresh dill (chopped)
  • 1 tablespoon white wine vinegar
  • 2 pinches of salt
  • 1 pinch of pepper

Method

Hanna's Warm Potato Salad is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Clean the potatoes, peel the potatoes if needed. Dice the potatoes into 1 inch chunks. Cook until tender, in water with salt.
  • While they are cooking make the dressing. I used the hand held blender with sharp blade for this. Add mustard and vinegar and slowly drizzle in the oil while mixing. Add the butter and salt and pepper and mix to smooth paste. Add the dill and combine.
  • Drain the potatoes, pour into serving bowl and while still hot, fold in the dressing. It will start melting and that is perfect. Leave for 5-10 minutes before serving.
  • Clean the potatoes, peel the potatoes if needed. Dice the potatoes into 1 inch chunks. Cook until tender, in water with salt.
  • While they are cooking make the dressing. I used the hand held blender with sharp blade for this. Add mustard and vinegar and slowly drizzle in the oil while mixing. Add the butter and salt and pepper and mix to smooth paste. Add the dill and combine.
  • Drain the potatoes, pour into serving bowl and while still hot, fold in the dressing. It will start melting and that is perfect. Leave for 5-10 minutes before serving.
  • Tell us what you think