Honey Mustard Two Potato Salad

I found that I had quite a few sweet potatoes and white potatoes in the potato bin the other day and I thought to myself why not make a potato salad using both of them and this is what I came up with.  Honey Mustard Two Potato Salad!  It was delicious!

I baked both potatoes, one at a time, in the microwave, until soft.  Its very easy to do this.  Simply wash them well, prick with a fork, then wrap individually in some paper toweling.  I find it quicker to do one at a time.

 

Two minutes on high, flip over and then a further two minutes on the other side usually works, depending on the size of your potatoes.  Its a lot faster than baking them in the oven, and it keeps the kitchen cool!    So, in other words, perfect for summer!

A simple vinaigrette using three kinds of mustard  . . .  hot English, Dijon and grainy, along with olive oil, white wine vinegar and honey  . . .  just for a hint of sweetness, and honey goes so very well with mustard.

 
 Peel and chop the potatoes coarsely when they are cool enough to handle and drop them into that vinaigrette along with some chopped spring onions (scallions).  A quick toss together and salad is done and ready to serve.

This was quite simply . . .  FABULOUS!  Enjoy!

 

*Honey Mustard Potato Salad*

serves 4 

This is deliciously different with its fabulous dressing made with three different mustards and English honey. 

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 

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.    

Note - If desired you can add a drizzle of creme fraiche or sour cream for a creamier salad.

Bon Appetit!