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.
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Preheat oven to 200°C. Line a baking tray with baking paper. Spread a half cup of chopped almonds, pecans or walnuts over the tray, drizzle with a quarter cup of honey then sprinkle with a half teaspoon of salt. Bake for 6 mins or until golden. Set aside to cool completely.
Add the potato to the dressing in the bowl with the cornichons, chives and shallot. Gently toss to combine.
Transfer potato mixture to a large serving platter. Coarsely chop the nut mixture. Sprinkle over the potato mixture to serve.
COOK. STORE. SAVE.
Ingredient tip: You can substitute natural almonds for pecans or walnuts.
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.
Preheat oven to 200°C. Line a baking tray with baking paper. Spread a half cup of chopped almonds, pecans or walnuts over the tray, drizzle with a quarter cup of honey then sprinkle with a half teaspoon of salt. Bake for 6 mins or until golden. Set aside to cool completely.
Add the potato to the dressing in the bowl with the cornichons, chives and shallot. Gently toss to combine.
Transfer potato mixture to a large serving platter. Coarsely chop the nut mixture. Sprinkle over the potato mixture to serve.