About this recipe: Make quick work of a potato salad by using halved tiny new potatoes, then toss them while still warm in a creamy Dijon mustard dressing and top with rollmops and salami. Delicious!
For rollmops and salami, use a 45g can marinated anchovies, drained, and 6 chopped green olives.
Chicken and almond salad Instead of mustard, stir 1 tbsp mild curry paste, 1 tbsp smooth mango chutney and an extra 1 tbsp yoghurt into the mayonnaise mixture at step 2. Omit the dill cucumber. Substitute 250g cold cooked chicken for the rollmops and salami, mixing it into the salad at step 2, rather than serving on top. Sprinkle with 25g toasted flaked almonds just before serving.
This salad is equally good served cold. Prepare it up to 12 hours ahead of serving, cover and chill in the fridge. Ideally, remove from the fridge about 30 minutes before serving.
I made this potato salad recipe without the rollmops/salami (just as a side dish). The dressing is fab, its light, zingy and tasty and is super quick and easy, i look forward to making it again. - 08 Jun 2010