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Sweet mustard potato salad

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 403
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 6
  • Protein 6
  • Fat 32
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 403
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 6
  • Protein 6
  • Fat 32
  • Fibre 2
  • Salt 0.4

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

  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.

  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.

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