Potato salad Fra Diavolo

  • 1130g baby yukon gold potatoes, halved
  • Salt
  • 1 tablespoon ground fennel
  • 1 tablespoon smoked sweet paprika
  • 1 1/2 tablespoons chilli powder
  • 1 tablespoon grill seasoning or coarse salt and pepper
  • 1 1/2 tablespoons grainy mustard
1) Place the potatoes in a large saucepan and cover with water. Bring to the boil then salt the water. Cook the potatoes for 12 to 15 minutes until tender.

2) While the potatoes are cooking, combine the fennel, paprika, chilli powder, grill seasoning and mustard with the vinegar. Whisk in the olive oil and add the onion, celery and parsley to the bowl.

3) Drain the potatoes and toss them in the dressing while they are still hot, so they will absorb more dressing and flavour. Garnish the salad with the hot pepper rings.

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