Solo: Baby Spud Salad

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Solo: Baby Spud Salad

A creamy mayonnaise & mustard potato salad, topped with caramelized onions, served with chipolatas.

Ingredients to serve 1

  • 150g x baby potatoes – cut in half
  • ¼ x red onion – peel & slice thinly
  • ¼ tbsp x red wine vinegar
  • 1 ½ tbsp x tangy mayonnaise
  • ¼ tbsp x wholegrain mustard
  • 150g x beef chipolatas
  • 1 x spring onion
  • 20g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Mayo sauce: Mix together the mayonnaise, wholegrain mustard and the REST of the red wine vinegar and season with salt and pepper.

Step 3

Caramelised onion: Place a pan on medium heat with a drizzle of olive oil. When the pan is hot, add the onion with a pinch of salt and pepper, and sauté for 1 minute before adding HALF the red wine vinegar. Cook for 10-15 minutes until the onion has softened and caramelized.

Step 4

Baby potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 15 minutes until tender but not falling apart. If you can easily push a fork into the potatoes, they’re done. Drain.

Step 5

Chipolatas: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chipolatas and cook for 10minutes until golden and cooked through.

Step 6

Potato salad: Just before serving, mix together the baby potatoes, spring onion and mayo sauce.

Step 7

Serve the potato salad topped with the caramelised onions and rocket and serve the chipolatas on the side.