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Potato salad

With real Belgian mustard

Ingredients (4 servings)


  • 600g potatoes
  • 2 shallots
  • Spring UI
  • 10cl sunflower oil
  • Dash of natural vinegar
  • 2 tablespoons of homemade mayonnaise
  • heaped tablespoon of Camp's real Belgian mustard
  • pepper and salt

Preparation


  1. Boil the potatoes with the skin on until just tender, then peel and cut into pieces of the desired size. Allow to cool slightly.
    • Tip: By cooking the potatoes with the skin on, you retain much more flavour and the sweet taste of the potato comes to the fore, which pairs excellently with the tangy notes of the mustard.
  3. Chop the shallots and spring onions finely, and combine them with the potato pieces in a large bowl.
  4. The dressing: Take a smaller bowl and combine the sunflower oil, a splash of natural vinegar, the homemade mayonnaise, and Camp's real Belgian mustard. Whisk everything together and season with pepper and salt.
  5. Finally, pour the dressing over the diced potatoes and mix everything well before serving