Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Renee Segal

Warm Potato Salad

Ingredients 

2kg new potatoes (chopped into 2cm pieces)
5 shallots, finely chopped
90ml olive oil
3 tsp wholegrain mustard
3 tsp dijion mustard
3 tsp honey
2 – 3 cloves garlic, crushed
180ml sunflower oil
3 splashes sherry vinegar
salt and pepper to taste
4 – 5 tbsp chopped parsley
4 boiled eggs (if desired)

Directions

Boil the potatoes until cooked.
Mix shallots, olive oil, wholegrain mustard, dijon mustard, honey, crushed garlic, sunflower oil, vinegar, salt, pepper and parsley.
While potatoes are still warm, add the dressing and mix.  This will cook the shallots a little and allow the potatoes to absorb the flavour.
Slice eggs and add to the potato salad.

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com