Sweet mustard potato salad

bbq freezable healthy mustard potato salad side dish summer vegetarian

N/A

Source

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

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.

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.