Mustard chive potatoes

A super side dish for a festive dinner (if you have one coming up…) or a simple supper, a great party thingy and it makes extremely nice leftovers for a quick lunch the next day. Add a sardine (which is why I did because I forgot about my smoked mackerel in the fridge) and one could even name it a sort of deconstructed Caesar’s salad. The savoury mustard-parmesan potatoes, seasoned by a little garlic and a sprinkling of chives on top make this a very pretty and very tasty side dish that adds a lot of flavour to anything it is served with. Yummy at any time of year but maybe a welcome update if you want to forgo serving all the trimmings and are looking for a side dish that even comes with its own sauce. Good as or with leftovers, too.

If you fancy more of the sauce and who am I to judge you on that (I just had quite a heaped plate myself with baby spinach & sardine), just double the ingredients and leave the potatoes as they are.

 

Warm mustard & chive potatoes
for about 6 persons

900g (2lbs) small potatoes, leave skin on, well scrubbed
1 tablespoon Dijon mustard
1 small garlic clove, grated or pressed
3 tablespoons olive oil
2 tablespoons finely grated Parmigiano reggiano or Grana padano
2 tablespoons of finely chopped chives
salt & pepper

 

Leave the skin on the potatoes, scrub them well and halve. Cook in salted water for about 10 to 15 minutes until done, the cooking time obviously depends on the size and newness of the potatoes. In the meantime, mix the mustard, garlic, olive oil and cheese in a large bowl and season with salt and pepper. Give the dressing a final stir before you tumble in the hot drained potatoes. Mix to give them an even coating of the sauce and sprinkle with the chives.

 

 

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