- 3 Parts Extra Virgin Olive Oil to 1 Part White Wine Vinegar
- Sea Salt, Cracked Black Pepper and crushed Garlic to taste.
- 2 fl ozs (55ml) Wine vinegar
- 6 fl ozs (150ml) olive oil or a mixture of olive and other oils. e.g. sunflower and arachide
- 1 level teaspoon mustard (Dijon or English)
- 1 large clove of garlic
- 1 scallion or small spring onion
- Sprig of parsley
- Sprig of watercress
- 1 level teaspoon salt
- Few grinds of pepper
You can mix this is in a bowl by hand or put all the ingredients into a blender.
Serving: When the potato salad is finished, taste again for salt & pepper, it may need some more.
Put all the ingredients into a blender and run at medium speed for 1 minutes approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving. Serving drizzle over a green salad
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