About Recipe

Now that springtime is upon us and the evenings are getting longer and warmer, sometimes you just want a light and fresh salad So what does one do with their left over potatoes! Well why not rustle up this lovely chili, mustard and potato salad. It makes a great accompaniment to a green salad and is great for serving as in a big bowl as a side at a BBQ. The recipe uses a red chili. I've only chosen a red one for a bit of colour so feel free to use a green one or leave it out all together if you not a spice fan, it's still just as delicious. Also, if your not a raw onion fan you can swap them out for diced spring onion which is a less strong and still gives the salad that added crunch. If your watching the cals too then make sure you use a low fat mayonnaise too! A little bit of what you fancy never hurt - that's my philosophy to making sure you stick to your diet plan.