- 1.2kg Mini New Potatoes (washed and cleaned)
- 2 Bay Leaves
- 3 Spring Onions (cleaned, trimmed and sliced)
- 1tbsp Grainy Mustard
- 3tbsp Extra Virgin Olive Oil
- 1tbsp Lemon Juice
- Cut any larger potatoes you have in half so that their all roughly the same size and cook evenly.
- Place your potatoes in a large pot, fill with cold water till their completely covering the potatoes. Add your bay leaves, thyme and plenty of salt. Cook the potatoes under medium high heat until your potatoes are cooked through.
- Add your grainy mustard, olive oil, lemon juice into a bowl and whisk until emulsified. Add salt and pepper, check the seasoning and adjust to your taste.
- When your potatoes are ready, strain through a colander and remove the bay leaves and thyme. Let stand for a few mins to allow the steam/water to evaporate from the potatoes.
- While your potatoes are still warm, add your grainy mustard dressing. Toss to ensure your potatoes are well coated. When the potatoes have cooled off slightly, add your spring onions.
- You can check your potatoes are done by piercing them with a long thin knife. The potatoes are ready when you can slide your knife in and out of the potatoes with no resistance whatsoever.
- Ensure that your potatoes are well drained and have been given enough time for the steam to evaporate so that there’s no residual water remaining on the potatoes. Any residual water will dilute the dressing, making the dish bland.
- Try to use the best quality olive oil you can afford when making this dressing. Since this recipes relies on so few ingredients, there’s nothing to really hide behind if you use a poor quality olive oil.
- It’s important that you dress your potatoes while their still warm, so that the dressing can permeate through potatoes. It’s also important to wait for the potatoes to cool before adding your spring onions so that the residual heat doesn’t cause them to wilt and lose their freshness.
- If you don’t have grainy mustard, you can substitute it with regular dijon instead.
- When you taste dishes that are warm, the flavours are more pronounced. When you taste dishes that are cool or cold, the flavour are dulled. Also, the starch within the potatoes tends to masks salty flavours. So before serving, double check the seasoning on the potatoes.