Salade de pommes de terre à peau rouge

Ingrédients

• 700 g red skin potatoes (cut into even bite-size pieces (Note 1))
• 115 g mayonnaise ((Note 2))
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp mustard ((Note 3))
• 1/2 tsp honey ((Note 4))
• 6 scallions/spring onions (finely chopped)
• 20 g capers (finely chopped)
• 1 lemon (zest and juice)
• 10 g parsley (finely chopped)
• 10 g chives (finely chopped)
• 4 tbsp crispy fried onions (optional)

Préparation

1. 1

   Place a generously salted pan of water on a medium to high heat. Add the potatoes when the water begins to boil, reduce the heat a little and leave the potatoes to simmer until fork tender. (Note 5)

2. 2

   Meanwhile, mix the mayonnaise, paprika, salt, pepper, mustard, honey, scallions/spring onions, capers, lemon juice and zest, parsley, and chives in a large bowl.

3. 3

   When the potatoes are done, drain them, and leave to cool for at least 10 minutes.

4. 4

   Toss the cooked potatoes with the dressing.

5. 5

   Top with optional crunchy onions and serve. (Note 6)