I wanted to share a simple, yet delicious Honey Mustard Potato Salad recipe with you today. Not only is this an incredibly simple potato salad, but it uses two kinds of potatoes.
With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise based potato salads!
Simple ingredients done incredibly well, and in the simplest of ways. That's always been my promise to you!
I love, Love, LOVE sweet potatoes and I try to eat them as often as I can. They are distantly related to the regular potato, but pack a real nutritional wallop.
Filled with fiber and incredibly rich in an anti-oxidant called beta-carotene, they are really good for you. They are medium GI, but when mixed with regular potatoes, they become a little more tolerable for those who are type2 diabetics.
Their GI value also seems to lessen when they are boiled as opposed to frying or baking, so if you are a type2 Diabetic, you may want to boil your potatoes for this recipe and use new white potatoes rather than an old.
The dressing uses three kinds of mustard. A good grainy Dijon, a plain Dijon and a spicy English mustard.
Funny story about English mustard. I had no idea that it was as hot as it is. It is a blow your head off kind of a hot. When I first moved to the UK, I was using it like regular mustard to make sandwiches for my then husband to take to work. He had to finally tell me, hey, please try not to put so much mustard in my sandwiches.
I couldn't figure out why until he told me to taste it and then I knew! Wowza! Having eaten American mustard my whole life I had no idea of just how hot mustard could be! Lesson learnt!
There is a quantity of liquid honey in the dressing, but not much. Normally my blood sugars can't tolerate much in the way of honey, but in this it doesn't really seem to bother me. Thank goodness!
Its a really delicious dressing! Use a good white wine vinegar and a fairly decent olive oil if you can. It doesn't have to be the best extra virgin olive oil, but you want a decent one if possible, not the cheap stuff.
They would be quite a bit more potent than spring onions or scallions I believe. You want to use onions that have been purposefully grown to use when they are small and green stemmed.
They have a much milder flavor and are quite pleasant in a salad like this one!
That punchy honey mustard vinaigrette dressing is really a key factor in determining just how delicious this salad it. It is what sets this delicious salad apart from most other potato salads, and certainly from any potato salad you might find at the local deli-counter.
I hate gloopy potato salad. I find most potato salads that you buy really have far too much dressing as well as mayonnaise in their dressing.
The dressing in a potato salad is supposed to enhance the salad, and keep the salad from being dry, not overpower everything else in the salad!
You get the lovely textures, not to mention flavors and colors of both the potatoes. The sweet potatoes have a softer, almost creamy texture and the white potatoes have a bit more of a bite to them, contrasting each other beautifully.
The spring onions add a hint of sharpness and crunch, but not overly so. Its quite, quite pleasant overall.
And I have to say that they also add some nice color as well as texture.
And then there is the dressing. Some honey mustard dressings can be very overwhelming. I don't really like that. Yes, I want to taste the mustard, but I don't want it to slap me in the face.
You might think with three separate mustards they would slap you in the face, but amazingly they don't! The color is also nice.
Dijon mustards can hold a bit of heat, yes, but it is a very tolerable pleasant heat, unlike the English mustard, which does pack a bit of a wallop.
Thankfully it is only there in a very small amount. You do need it however. To balance out the creaminess of the other two. It is also a bit more colorful.
I grew up on North American Mustard. I do prefer European mustards overall in comparison and I never thought I would say that. I don't think I will have a North American Mustard in my house really, not unless it is specifically called for in a recipe.
Oh, I suppose I will have to keep a small bottle of it for my dad, because, like an old dog, he doesn't take to new tricks, and dislikes trying anything that he has never had.
You can prepare this entire salad the day before you want to eat it. Simply prepare, place into a covered dish and refrigerate until you need it. Give it a gentle stir and then bring it to room temperature before serving.
The salad dressing itself can be made up to a week prior to using. Let it be noted that it is delicious and will come in handy on all sorts of things, should you not really want to make the potato salad. Its great with grilled chicken, salad greens, grilled salmon, etc.
I am absolutely positive that it is something you are really going to enjoy, and a recipe that will come in very handy in the coming warmer months ahead of us!!
Honey Mustard Potato Salad
Yield: 4Author: Marie RaynerPrep time: 15 MinTotal time: 15 MinThis is deliciously different with its fabulous dressing made with three different mustards and sweet honey.Ingredients
- 2 large baking potatoes, baked, peeled and coarsely chopped
- 2 large sweet potatoes, baked, peeld and coarsely chopped
- 2 chopped spring onions
- 1 TBS clear honey
- 1 TBS white wine vinegar
- 1 TBS wholegrain mustard
- 1 tsp Dijon mustard
- 1/2 tsp English mustard
- 4 TBS olive oil
- salt and black pepper to taste
- Salad leaves to serve
Instructions
- Place the warm potatoes into a bowl. Season to taste with salt and black pepper.
- Whisk together the honey, vinegar, all mustards and olive oil.
- Stir into the potatoes along with the onions, tossing all together to coat. Serve on a bed of salad leaves.
Notes:
If desired you can add a drizzle of creme fraiche or sour cream for a creamier salad.
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