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.

6

25m

Note: + Cooling time

20m

Ingredients

  • 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

Honey-mustard dressing

  • 2 tbs Dijon mustard
  • 1 tbs honey
  • 2 tbs extra virgin olive oil
  • 3 tsp apple cider vinegar

Method

STEP 1

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.

STEP 2

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.

STEP 3

To make the honey-mustard dressing, place the mustard, honey, oil and vinegar in a large bowl. Whisk until well combined. Season.

STEP 4

Add the potato to the dressing in the bowl with the cornichon, chive and shallot. Gently toss to combine.

STEP 5

Transfer potato mixture to a large serving platter. Coarsely chop the almond mixture. Sprinkle over the potato mixture to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.