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Honey-mustard potato salad recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Ingredients:
  • 80g almond
  • 60ml honey
  • 1.20 gm sea salt flakes
  • 1.25kg brushed potatoes, peeled, coarsely chopped
  • 6 cornichons*, thinly sliced
  • 187.50 ml finely chopped chives
  • 1 shallot, finely chopped
  • 46.80 gm Dijon mustard
  • 28.60 gm honey
  • 36.40 gm extra virgin olive oil
  • 3 tsp apple cider vinegar
Instructions:
  • Preheat oven to 200°C and line a baking tray with parchment paper. Spread almonds on the tray, drizzle with honey, sprinkle with salt, and bake for 6 minutes until golden. Allow to cool completely before serving.
  • Place a potato in a large saucepan, cover it with water, and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 14 minutes until the potato is tender. Drain the potato before moving on to the next step.
  • Combine mustard, honey, oil, and vinegar in a large bowl. Whisk until smooth. Season to taste.
  • Combining the potato with the dressing in the bowl containing the cornichon, chive, and shallot, gently toss them together.
  • Transfer the flavorful potato mixture to a large serving platter, then generously sprinkle the coarsely chopped almond mixture on top to enhance the dish.

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