Salad of grilled new potatoes with mustard seeds and tabasco

Ingredients for Salad of grilled new potatoes with mustard seeds and tabasco

Instructions for Salad of grilled new potatoes with mustard seeds and tabasco

To prepare the Salad of grilled new potatoes with mustard seeds and tabasco recipe, please follow these instructions:

Prepare the potatoes. Bring a pot of lightly salted water to a boil, and boil the potatoes in them came in about 8 mins. They must be ' al dente '. Drain and pour cold water over.

Snap off the Woody ends of the asparagus and share the edible part in three pieces. Halve the potatoes and put them on wooden skewers alternately with the asparagus. Cutting surfaces of the potatoes must face in the same direction.

Brush spiddene with a bit of olive oil and season with salt and pepper. Put them on the grill and grill them until they are golden brown. Take potatoes and asparagus of spiddene and let them cool slightly. Toast mustard seeds on a dry hot pan for 20 sec. Got them in a small bowl and stir in with the rest of the oil, garlic, parsley, lemon juice and tabasco i. turn the marinade with potatoes and asparagus. The Court can be served warm or cold.

Tips:
A handy little thing to grill when it is in progress. Potato salad tastes great for grilled chicken fillet, for example, has been immersed in a marinade of yogurt, ginger, garlic and a little garam masala or Curry.