Wasted Kitchen Mustard & Dill Potato Salad
We were playing around in the kitchen & adapted our well loved Celeriac Remoulade recipe to create a very Scandinavian inspired potato salad, with MightyFineThings Kent Honey & Cider Mustard & fresh Dill. We tested it out topped with a few slices of smoked salmon & a wedge of lemon. If you happen to have made our Malted Soda Bread recipe, then we think that a slice of fresh bread eaten with the salmon & a side of potatoes would be absolutely delicious.
500g New Potatoes (choose a waxy variety like Charlotte that won’t break up)
175g Greek Yogurt
70g Crème fraiche
70g MightyFineThings Kent Honey & Cider Mustard
70g Dijon Mustard
Handful of fresh Dill
Salt & Pepper to taste
Scrub or wash the potatoes & boil in salted water until tender, drain & leave them to cool in the pan. Meanwhile in a mixing bowl make the mustard & dill dressing by mixing together the mayonnaise, yogurt, crème fraiche, both types of mustard & some seasoning. Finely chop the Dill and add this to the mix too, mix well, taste for seasoning & adjust if necessary. Now hopefully the potatoes are cool enough to handle, cut each in half or in quarters depending on the size of the potatoes (you want bite sized pieces). Add the potatoes to the dressing & mix gently to combine. Serve whilst still warm with salmon or smoked trout.