500 grams baby new potatoes, cooked
4-6 cloves garlic, crushed
1 tablespoon mustard seeds
¼ cup chopped fresh chives
Sweet mustard dressing
¼ cup oil, olive is nice here
¼ cup cider or white wine vinegar
¼ cup runny honey
2 teaspoons prepared mustard
1. Cut the potatoes in half and season with salt and pepper.
2. Heat the barbecue hot-plate and pour on a good dash of oil. Add the potatoes and garlic and cook over a moderately hot temperature until hot and slightly golden.
3. Sprinkle on the mustard seeds and when they begin to pop, scatter over the chives. Transfer to a platter and pour over the sweet mustard dressing. Serve warm.
4. Sweet mustard dressing
5. Combine all the ingredients in a jar. Seal and shake to mix. Season with salt and pepper, if wished.
A great way to use up leftover new potatoes.