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Honey-mustard potato salad

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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.

  • Serves6
  • Cook time20 minutes
  • Prep time25 minutes, + Cooling time
Honey mustard potato salad served with shallots

Ingredients

  • 1/2 cup natural almonds, pecans or walnuts, chopped
  • 1/4 cup (60ml) honey
  • 1/2 tsp sea salt flakes
  • 1.25kg brushed potatoes, peeled, coarsely chopped
  • 6 cornichons or 1/4 cup gherkins or pickles, thinly sliced
  • 3/4 cup finely chopped chives or spring onions
  • 1 shallot or half a small red onion, finely chopped

Honey-mustard dressing

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

     

  2. 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.
  3. Step 3

    To make the honey-mustard dressing, place the mustard, honey, oil and vinegar in a large bowl. Whisk until well combined. Season.
  4. Step 4

    Add the potato to the dressing in the bowl with the cornichon, gherkins or pickles, chives or spring onions and shallot. Gently toss to combine.

  5. Step 5

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

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