Minted Honey Mustard Potato Salad

Cooking time
Serves2-4 people
Minted Honey Mustard Potato Salad

Do the minted potato salad; it's super (and lighter) alternative to the mayo-dressed version. And, it's wickedly simple to do.

10 ratings


  • 500g salad/new potatoes
  • 2 spring onions, thinly sliced
  • Sea salt and freshly ground pepper
  • A few glugs of olive oil
  • 1 garlic clove, halved and crushed (peel removed)
  • 1 1/2 tbsp wholegrain mustard
  • 1 tsp honey
  • A large handful of fresh mint, roughly chopped

Serve warm or cold. Will keep for a day or so in the fridge. It's a great one to whip up the night before.

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1. Halve or quarter any larger potatoes. Boil with the garlic until tender.
2. Drain. While they’re still warm, toss with the sliced spring onions, a glug of olive oil and a good pinch of salt and pepper.
3. Mix the honey and mustard together. Fold it through, adding a bit more olive oil to loosen it up, if needed.
4. Scatter mint over the top. Gently mix.
5. Taste. Add a bit more salt and pepper, if needed, and jve up the mustard if you fancy more kick.
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