Friday, 1 January 2021

Potato and Dijon Mustard Salad, with Brunswick Ham


Boiled semi-skinned potato, cooled, drained, semi-mashed, and mixed with a couple of dessert spoonfuls of mayonnaise, and half a teaspoonful of Dijon mustard. Served with three slices of Brunswick ham, and three diced spring onions. Dressed with some American or German mustard. A great winter salad. 

 

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