Potato Salad

Quality :

For 4 People.

Preparation :

10 min

Cooking :

25 min

Ingredients

6 firm-fleshed potatoes
1 tablespoon roasted rapeseed oil
2 tablespoons water
½ teaspoon grainy mustard

Preparation

Cook the potatoes in a saucepan for 30 minutes. Leave to cool for a few
minutes. Prepare the sauce, mixing the toasted rapeseed oil, mustard and water,
and mixing well.
Peel the potatoes and cut them lengthwise. You can
add a few green salad leaves.
Another idea: replace the grainy mustard with Dijon mustard and add a teaspoon of Parmesan cheese to the sauce.
.