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.
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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RateServings: 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.
