Mustard Potato Salad Recipe

Ingredients:

For the Salad:
	Potatoes (Medium size)	3	Qty
	Fresh Onion	1	Bunch
	Pickled Cucumber	10	Qty
	Green Olive (Big Size)	10	Qty
	Canned Corn	1	Half Cup
	Salt	2	Tsp

For the Sauce:
	Mustard	3	Tbsp
	Black Pepper (Freshly Ground)	1	Tsp (large)
	Olive Oil (Extra Virgin)	2	Tbsp
	Dried Basil	1	Tsp
	Thyme	1	Tsp
	Lemon Juice (Fresh-squeezed)	1/2	Half Cup

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Instructions:

1. After washing the potatoes thoroughly and removing the soil, make a scratch with a knife as if you were going to cut them in 2 from the middle.
   
2. Cook for 15-20 minutes on medium heat with the lid closed. Check to see if it is completely cooked by inserting a fork. Take it off the heat before it falls apart so that the water does not get into the potatoes.
   
3. Take the boiled potatoes from the pot, rinse and peel. The shells will come out easily from the scratched place.
   
4. While the potatoes are cooling, finely chop the spring onions, pickled gherkins, olives and other greens if you are going to add them. When it cools down, cut the potatoes into small cubes, put them in a deep bowl and mix them with greens.
   

   

   
5. For the sauce, combine mustard, lemon juice and olive oil with basil, thyme, salt and pepper in a separate bowl and whisk until homogenized.
   
6. Add half of the sauce you have prepared, strained canned corn and greens to the potatoes, mix them and leave them to rest in the refrigerator for 1/2 hour by stretching.
   
7. Transfer the cooled potatoes to the salad plate and pour the remaining sauce over it. Serve cold, garnished with finely chopped parsley, chopped pitted olives, canned corn kernels and lemon wedges. Enjoy your meal!
   

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Practical Starter Salad