Honey Mustard Potato Salad
Jessica Gray
A tangy, golden, warm potato salad perfect for
Christmas or summer entertaining.
Ingredients
- 1 kg baby potatoes
- 6 archers streaky bacon
- 1/4 cup chopped parsley or chives
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- 2 tbsp honey
- 1 tbsp white vinegar
1 tbsp Sesh Mustard
- 2 tsp wholegrain mustard
- 1/2 tsp Taco Tuesday optional
- 1 tsp Man Grind
Directions
Boil whole baby potatoes in a large pot of salted water until cooked through and tender. Drain well.
Cook your bacon until crispy and cut into small stripsAdd the sesh mustard, honey, Taco Tuesday and vinegar to a large bowl and whisk together.
Slowly whisk the oil into the mustard mixture and whisk until everything is nicely incorporated.
Next stir in the Man Grind and wholegrain mustard. Taste and adjust it to your liking, add a little additional honey if you want it sweeter, we like it quite tangy.
Slice the potatoes and to the bowl of dressing while still warm and toss to coat.
Add the crispy bacon and chopped fresh parsley, gently mix. Serve warm.
