Garlic Potato and Parsley Salad


Serves 6

600g baby new potatoes
1 red onion, finely chopped
3tbsp Le Mesuriers Saffron & Garlic Mayonnaise
2tbsp soured cream
1tsp Le Mesuriers Wholegrain Mustard
1tbsp white wine vinegar
1 garlic clove, crushed
Salt and pepper, to season
Drizzle of olive oil
4tbsp fresh flatleaf parsley, chopped, plus extra to garnish



1 - Place the potatoes in cold salted water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain well and set aside to cool.
2 - Place the red onion, Le Mesurier Safron & Garlic Mayonnaise, soured cream, Le Mesuriers Wholegrain Mustard, vinegar and garlic in a small bowl, season to taste with salt and pepper, then whisk in a drizzle of olive oil.
3 - Now place the cooked potatoes in your chosen serving bowl, add the dressing and the fresh parsley. Toss well and season again. Scatter with a little extra parsley before serving.