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Warm Mustard Potato Salad

Lee-Ann
  • 30 minutes
  • Serves 4

INGREDIENTS

800 g

chat / mini / baby potatoes (left whole)

good pinch of salt

1 tbsp

olive oil

1

large leek

4

streaky bacon rashers (I use hickory smoked - see notes)

15 g

salted butter

1/4 cup

flat leaf parsley leaves (loosely packed)

1 tbsp

whole grain mustard

2 tsp

french mustard

2 tsp

garlic infused olive oil

1 tsp

red wine vinegar