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The Quickest Potato Salad in the World




Source of Recipe


Internet


List of Ingredients




2 x 425 gram cans of baby potatoes washed and drained
2 tablespoons butter
2 teaspoons honey
2 teaspoons prepared seeded mustard
Chopped chives or finely chopped shallots


Recipe



Place potatoes in serving bowl. Put butter, honey and mustard in a heat proof container and gently warm until butter is just melted. Stir until well mixed and pour over potatoes. Decorate with chopped chives or finely chopped shallots. Chill until ready to serve.

Note: This salad will keep perfectly in the fridge for days, so the family can enjoy the leftovers!