The BBC Good Food logo
Sweet mustard potato salad 2016

Sweet mustard potato salad

By
Rating: 5 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal403
fat32g
saturates3g
carbs21g
sugars6g
fibre2g
protein6g
salt0.4g
Advertisement

Ingredients

Method

  • STEP 1

    Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.

  • STEP 2

    Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re ready to serve. Can be made 1 day ahead.

Goes well with

Recipe from Good Food magazine, August 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.6 ratings

Sponsored content