Hemp potato salad with hemp mustard sauce

This potato salad is not sensitive to heat, so it is great for picnics and May Day brunches, or to prepare a day or two before the party.

The instructions are of course also gluten-free, vegan and nut-free.

But definitely not tasteless!

Ingredients for four:

4 tablespoons of Dijon mustard

2 dl Hamppufarm's Hemp seed oil

2 tablespoons of apple or red wine vinegar

1 teaspoon of sugar or Agave syrup or raw honey

500g new potatoes, as small as possible

8 pieces of green asparagus

200g bag of frozen peas

half cucumber

big capers

1 spring onion

parsley or basil

salt and black pepper to taste

a handful of Hemp Farm's roasted and salted hemp seeds

Spoon the mustard into a tall pint or jar. Place the hand mixer on the bottom of the pint and whisk in the hemp oil in a thin stream, pouring it out. Take a break from mixing so that the sauce emulsifies. Add vinegar and sweetener a spoonful at a time between breaks.

You can also use olive oil in addition to hemp oil in a 50/50 ratio.

Put in the fridge to season.

Wash the potatoes and boil them in salted water, add the peas at the last minute. Drain and let cool. Peel the asparagus, cut off a couple of centimeters from the stem, and cook quickly or grill.

Cut the ingredients into bite-sized portions, mix with the hemp mayonnaise and add the spices. Allow to season in the refrigerator in a closed container.

Finish with Hamppufarm's salted and roasted hemp seeds just before serving.

Potato salad is a perfect side dish for sausage or herring, for example. For brunch, you can prepare beautiful portions for small drinking glasses!

Of course you can also use soy cakes or carrot instead of the meat/fish options!