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Healthy Potato Salad

Serves 4: Prep 15 mins: cook 25 mins


500 g Salad Potatoes

25 ml White Wine Vinegar

1 tsp. Dijon Mustard

1 tsp. Wholegrain Mustard

75 ml Rapeseed oil

1/2 tsp. Salt

Cracked Black Pepper

2 tsp. Local Honey

25 g Bunch Flat Leaf Parsley, finely chopped

25 g Bunch Dill, finely chopped

10 Radish, topped and tailed, finely sliced

6 Spring onions, finely sliced


1/ In a medium saucepan, cook new potatoes in salted boiling water for 20-25 minutes or until a knife pierces them easily. Once cooked, drain and leave to cool a little.

2/ Meanwhile, put your white wine vinegar, Dijon and grain mustard in a bowl and whisk to combine. Add the oil in a thin steady stream whisking continuously until the dressing is emulsified. Add your salt, pepper and honey and mix to combine.

3/ While the potatoes are still warm add the dressing and the potatoes will soak it all up.

4/ Add parsley, dill, radishes and spring onions, and toss to combine. Serve in a large bowl for everyone to dig in to.

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