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    You are in: Home / Australian / Potato Salad & Mustard Dressing Recipe
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    Potato Salad & Mustard Dressing

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    **Mandy**'s Note:

    It's coming into summer here in Australia so BBQ weather is on the way, yay. I love my baby beets so can't wait to give this salad a go.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 kg desiree potatoes, peeled, halved
    • 425 g baby beets, drained, halved
    • 2/3 cup maille Dijonnaise mustard
    • 1 small red onion, finely diced
    • 1/2 cup dill, roughly chopped

    Directions:

    1. 1
      Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
    2. 2
      Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

    Ratings & Reviews:

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    Nutritional Facts for Potato Salad & Mustard Dressing

    Serving Size: 1 (249 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 171.1
     
    Calories from Fat 2
    41%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 53.2 mg
    2%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 5.7 g
    23%
    Sugars 5.4 g
    21%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    Dijonnaise mustard

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