Blackcurrant Vinaigrette

Yields: 110g vinaigrette
Prep / Cooking time: 5 minutes


100g frozen British blackcurrants (thawed out)

1 tsp apple cider vinegar

½ tsp garlic powder

1 tsp golden caster sugar

½ tsp wholegrain mustard 

½ tsp sea salt

1 tsp water

For the salad

4 maris piper potatoes chopped and steamed

1 tsp wholegrain mustard

½ tsp sea salt

2 tbsp good quality mayonnaise

1 tsp dried parsley

1 tsp dried dill


Simply grind all of the ingredients together in a pestle and mortar and drizzle over the top of salads.

*We’ve used a creamy potato salad seasoned with dried dill and parsley on a bed of spinach and lambs lettuce.