Creamy Tangy Potato Salad
6
peopleServes
10
minutesPreparation Time
10
minutes Stove TopCooking Time
Ingredients
- Potato Salad
- 1 kg red potatoes, washed & cut into 1-inch chunks
- 2 large stalks celery, finely chopped
- 2 large stalks spring onion, finely chopped
- 2 hard-boiled eggs, peeled and chopped
- Dressing:
- 1 cup (125 g) good quality mayonnaise
- ¼ cup (60 mL) French's Classic Yellow American Mustard
- 2 tsp (10 mL) honey
- 1 tsp sea salt flakes
- ¼ tsp McCormick Black Pepper Ground
Directions
- PLACE potatoes with a pinch of salt in a large saucepan and cover with water. Bring to the boil over HIGH heat, then reduce heat to MED-HIGH and cook for 10 minutes or until fork-tender. Drain potatoes and let cool slightly.
- MIX all ingredients for the dressing in a large mixing bowl until well combined. Add cooked potatoes and toss to coat. Add remaining salad ingredients and toss gently.
- COVER and refrigerate until ready to serve. Enjoy as a side with any of your favourite proteins!
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