1.2kg waxy potatoes, such as Charlotte, cut into small chunks

400g good-quality mayonnaise

2 tbsp American mustard

2 tbsp white wine vinegar

2 tbsp maple syrup

hard-boiled eggs, finely chopped

2 scallions, sliced, green ends only

Serves - 4


Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.

Combine the mayo, mustard, vinegar, maple syrup and eggs, then season well. Stir through the potatoes and half the scallions, transfer to a serving dish and scatter over the remaining scallions. Chill until you’re ready to serve. Can be made 1 day ahead.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Sweet mustard potato salad