Honey-mustard potato salad
Looking for an alternative to mayonnaise for your potato salad? Look no further. Our honey-mustard dressing is a great alternative to the classic creamy dressing.
Note: + Cooling time
- 1/2 cup (80g) natural almonds, chopped
- 1/4 cup (60ml) honey
- 1/2 tsp sea salt flakes
- 1.25kg brushed potatoes, peeled, coarsely chopped
- 6 cornichons, thinly sliced
- 3/4 cup finely chopped chives
- 1 shallot, finely chopped
- 2 tbs Dijon mustard
- 1 tbs honey
- 2 tbs extra virgin olive oil
- 3 tsp apple cider vinegar
Preheat oven to 200°C. Line a baking tray with baking paper. Spread the almond over the prepared tray. Drizzle with honey. Sprinkle with salt. Bake for 6 mins or until golden. Set aside to cool completely.
Place the potato in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 14 mins or until the potato is tender. Drain.
To make the honey-mustard dressing, place the mustard, honey, oil and vinegar in a large bowl. Whisk until well combined. Season.
Add the potato to the dressing in the bowl with the cornichon, chive and shallot. Gently toss to combine.
Transfer potato mixture to a large serving platter. Coarsely chop the almond mixture. Sprinkle over the potato mixture to serve.