Warm Potato Salad with Mustard Dressing

Easy to make and ready when the Broccoli and Cheddar Mini Quiche is being baked in the oven. I served it on a bed of lettuces and cherry tomatoes.

Ingredients

• 1 large potato, cut into 2" cubes
  
• 1 tbsp wholegrain Dijon mustard
• 2 tsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp mayonnaise
• 2 tsp agave nectar
  
• 4 spring onions, finely sliced
• Salt and pepper, to taste

1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
2. Mix remaining ingredients together and stir into the hot potatoes. Allow to cool slightly.
3. Season to taste and serve warm.