recipes

Herbed Potato Salad

  • MEAL TYPE Side dish
  • PREPARATION 10 minutes
  • COOKING 10 minutes
  • SERVES 6

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Method

  • Place diced potatoes in boiling water and cook for 8 - 10 minutes or until just tender.
  • Whilst the potatoes are cooking combine Campbell’s Real Stock with mustard, vinegar and oil.
  • Drain potatoes, place into a serving bowl then pour over dressing. Toss to combine. Cover and allow to cool.
  • Toss through herbs, just prior to serving.

Ingredients

8 large potatoes, peeled and cut into 2cm dice
1/2 cup (125ml) Campbell’s Real Stock – Chicken
3 tsp Dijon mustard
2 tsp balsamic vinegar
1 tbsp olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives

Handy Hint

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