Potato Salad, Shallots and Celery

by Kevin Dundon

Summer potato salad is a classic match with BBQ food and is an ideal match with homemade beef burgers.

4 people 0 minutes 25 minutes

Ingredients

3 sticks Celeriac thinly sliced
3 tbsp Olive Oil
1 pinch Pepper
2 tbsp Red Wine Vinegar
1 pinch Salt
3 - Shallots thinly sliced
1 kg SuperValu Baby Potatoes
50 g SuperValu Goodness Mixed Seeds
1 tbsp SuperValu Signature Tastes Wholegrain Mustard with Honey

Method

1. Boil the baby potatoes in boiling salted water for 12 to 15 minutes, until just tender. Drain and allow to cool in a colander, then cut the potatoes into rough chunks.

2. In the meantime, to prepare the dressing, mix together the celery, shallots and 1 tablespoon of the olive oil with the vinegar and mustard. Stir well and check the seasoning.

3. When the potatoes are still warm, drizzle the dressing over and gently shake the bowl. This will help to infuse the potatoes with the dressing. When cooled, add the seeds, drizzle with the remaining olive oil and toss gently before serving.