|Oil||1⁄2 Cup (8 tbs)|
|White vinegar||2 Tablespoon|
|Black pepper||1 Teaspoon|
|Dry mustard powder/3/4 teaspoon made-mustard||1⁄2 Teaspoon|
|Tomato sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Red chili powder||1⁄2 Teaspoon, optional|
Boil the potatoes.
Let them cool thoroughly then peel and cube them.
Mix all the rest of the ingredients in the glass jar.
Shake them together then leave | to rest for at least an hour and a little more if possible to allow the flavour of the mustard to develop.
Put the potatoes into a bowl.
Pour over just as much of the dressing as you need.
They should not be floating in liquid and neither should they be dry.
Just before serving, stir the potatoes around so that the dressing at the bottom gets mixed in evenly.
Pour over a little more if needed.
You can keep the dressing that is left over for another time use.
It is best to keep it in the fridge.