Potato Salad

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Potato Salad

 

 

300 g (10 1/2 oz) kipfler potatoes, washed, chopped

2 small bok choy, halved lengthways

1 tsp Dijon mustard

1 tsp wholegrain mustard

2 tsp baby salted capers, rinsed and drained

4 tsp finely chopped chives

4 tsp finely chopped flat leaf parsley

olive oil

white wine vinegar

salt and pepper, to taste

vegan sour cream, to serve

 

 

1. Place the potatoes in a bowl and cover with water, cover and

microwave on High/100% for 6 to 8 minutes or until tender, drain.

 

2. Place bok choy in a bowl and pour over boiling water, stand for 1

minute, then drain.

 

3. Combine the mustards, capers and herbs in a bowl, drizzle with some

olive oil and white vinegar and season to taste with salt and pepper.

 

4. Combine the potato and bok choy in a bowl and pour over the

dressing, mix and roughly smash the potatoes.

 

5. Place egg ring onto a serving plate to use as a mould. Press

mixture into ring moulds, remove the moulds and top with sour cream to

serve.