To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly. Boil the potatoes in the pressure cooker.

Pressure cook for 1 whistle turn off the flame. Release the pressure. Drain the potatoes, peel them and set aside.

In a pan heat olive oil on medium flame, add the onions and capsicum, saute for 3-4 minutes, we wanted them to be cooked yet crunchy.

Once the onions have slightly changed colour, add in the salt, sugar, black pepper powder, red chili sauce and mustard sauce, give it a good stir.

Toss the potatoes in this spice mixture, up the heat and saute for a couple of minutes.

Reduce the flame and mix in the mayonnaise. Turn off the flame.

Garnish with spring onion greens and serve warm.

Serve Mustard Mayo Baby Potato Salad along with French Onion Soup Recipe and Garlic Bread With Herb Butter Recipe