Warm potato salad with honey mustard dressing


The honey mustard dressing is a lighter alternative to the mayonnaise and it goes well with warm potatoes.


500 g potato (salad potatoes or new potatoes, halved if large)
1 clv garlic (peeled, halved, lightly crushed)
  water (to boil the potatoes)
2 onion (spring onions, thinly sliced)
  seasoning (salt and ground pepper to taste)
3 T olive oil (extra virgin is better)
1 T mustard (or to taste, wholegrain mustard)
1 T honey
3 T tarragon (optional, chopped fresh tarragon)


  1. Fill a kettle with water and bring to the boil. Add the garlic and the potatoes. Boil the potatoes until tender, about 15-20 minutes. Drain.
  2. Toss them with 2/3 of the olive oil and season with salt and pepper while warm.
  3. Mix the rest of the olive oil, honey and mustard together. Fold this dressing through the warm potatoes.
  4. Scatter the tarragon over the top and mix gently.
  5. Check the seasoning and add a bit more salt, pepper or mustard if required.
  6. Serve.


Substitute tarragon with other aromatic herbs; parsley goes well. Mint would add a refreshing touch and it would be great if the salad was chilled.

4 servings
Preparation time
Cooking time
Total time
34 minutes