Mustard Mayo Baby Potato Salad Recipe
This creamy and tangy Mustard Mayo Baby Potato Salad is a delightful appetizer perfect for any occasion. With the goodness of baby potatoes, the crunch of bell peppers and onions, and the rich combination of mustard and mayonnaise, this dish is sure to be a crowd favorite. The balance of flavors and textures—slightly spicy, tangy, and savory—makes this salad not only delicious but also incredibly satisfying.
This recipe is simple and quick to prepare, ideal for a light appetizer, or even as a side dish to complement your main courses. Ready in just 35 minutes, it’s perfect for weeknight dinners, weekend get-togethers, or potlucks.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 15 |
| Onion (finely chopped) | 1 |
| Green Bell Pepper (Capsicum, finely chopped) | 1/4 cup |
| Extra Virgin Olive Oil | 2 teaspoons |
| Black Pepper Powder | 1 teaspoon |
| Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) | 1 tablespoon |
| English Mustard Sauce | 1/2 tablespoon |
| Classic Mayonnaise (With Egg) | 2 tablespoons |
| Chilli Vinegar | 1 teaspoon |
| Salt | To taste |
| Spring Onion Greens (for garnish) | As needed |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Fat | 15g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 350mg |
| Cholesterol | 10mg |
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Potatoes:
- Begin by washing the baby potatoes thoroughly under cold water to remove any dirt.
- Place the potatoes in a pressure cooker, add enough water to cover them, and cook for one whistle on medium flame.
- Once the pressure cooker has completed its cycle, turn off the heat and allow the pressure to release naturally.
- Drain the potatoes, peel them, and set them aside to cool slightly.
-
Cook the Vegetables:
- In a medium-sized pan, heat the olive oil over medium heat.
- Add the finely chopped onion and green bell pepper (capsicum), and sauté for about 3-4 minutes. The goal is to soften them while retaining their crunchy texture.
- Once the onions have slightly changed color, season the mixture with salt, sugar, black pepper powder, sweet and spicy red chili sauce, and English mustard sauce. Stir everything well to combine the flavors.
-
Combine Potatoes and Vegetables:
- Cut the boiled baby potatoes into halves or quarters, depending on your preference.
- Add the potatoes to the pan with the sautéed vegetables and spice mixture. Increase the heat slightly, and toss the potatoes to coat them evenly with the seasoning. Let them sauté for another 2-3 minutes, allowing the potatoes to absorb the flavors.
-
Finish the Salad:
- Reduce the flame to low and add the mayonnaise and chili vinegar to the pan. Stir gently to combine, ensuring the potatoes are well-coated with the creamy mixture.
- Turn off the heat and allow the potato salad to cool slightly before serving.
-
Garnish and Serve:
- Transfer the potato salad to a serving dish and garnish with freshly chopped spring onion greens.
- Serve the Mustard Mayo Baby Potato Salad warm or at room temperature as a delightful appetizer.
Serving Suggestions:
This Mustard Mayo Baby Potato Salad is the perfect starter to any meal and pairs wonderfully with:
- French Onion Soup Recipe – A warm, hearty bowl of French onion soup will complement the creamy and tangy flavors of this salad.
- Garlic Bread with Herb Butter Recipe – A crispy, buttery garlic bread with herbs makes for an excellent side to soak up all the wonderful flavors.
Enjoy this simple yet flavor-packed salad at your next gathering, or even as a quick side dish for a cozy dinner at home!
Tip: For an added kick, you can adjust the amount of red chili sauce and mustard sauce to suit your taste preferences. Feel free to experiment with different herbs or add a dash of lemon juice for extra zest!
