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Sweet mustard potato salad 2016

Sweet mustard potato salad

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A star rating of 4.9 out of 5.11 ratingsRate
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  • 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
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Ingredients

  • 1.2kg waxy potatoes , such as Charlotte, cut into small chunks
  • 400g good-quality mayonnaise
  • 2 tbsp American mustard
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • hard-boiled eggs , finely chopped
  • 8 spring onions , sliced

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

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Overall rating

A star rating of 4.9 out of 5.11 ratings
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