Cook:  30 minutes
Serves:  8
Average: 3.3 (36 votes)
Difficulty:
Cuisine:
Saved:
159
Recipe by: Breville
This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Baby Potato Salad With Sour Cream And Dijon Mustard
Ingredients:
Method:
  1. Place half the potatoes into a large microwave-safe bowl and add 3/4 cup water. Cover with a microwave-safe plastic lid or vented microwave-safe plastic wrap
  2. Select SMART COOK POTATO and dial up 1kg weight. Press START button
  3. Pause cooking program to stir halfway through. Press START button to continue cooking program. Remove and set aside in a large serving bowl and repeat with remaining potato
  4. Toss through onion and vinegar; set aside to cool
  5. Combine dill, sour cream and mayonnaise together and season with salt and pepper
  6. Gently fold through cooled cooked potatoes
  7. Serve either room temperature or cold
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.