I love potato salad, if there is potato salad on offer anywhere I have it. It’s a staple side for any BBQ we host.

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com

Now I must be honest, I hate supermarket potato salad. Yow know the stuff, gluggy and drowned in mayo, ugh i just can’t.

But this potato salad is completely different to that. It’s fresh and light.

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.comThere is no mayonnaise here! Instead I made a honey mustard dressing, when you toss the warm potatoes in the dressing they soak up all the flavour.

That’s the other thing about this salad it’s served warm or room temperature, not cold. This way you get the warm potato, crunchy chorizo and fresh rocket all coated in the dressing.

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com

All this leads to my current favourite potato salad, until I make a new one…

This has been a huge hit with friends, I’ve made it 3 times in the last 2 weeks. We’ve been eating it with everything, I even had just this potato salad for lunch on it’s own.

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com

If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!

#rachaelsfoodielife and @rachaelsfoodielife on instagram

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com
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Potato Salad with Honey Mustard Dressing

Servings 4 as a side

Ingredients

  • 800 g washed potatoes
  • 1/2 Tbsp rock salt
  • 1 chorizo
  • 6 Tbsp olive oil
  • 2 Tbsp white balsamic vinegar
  • 1 Tbsp seeded mustard
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 60 g rocket

Instructions

  1. Cut the potatoes into 1 inch chunks. Place them in a large saucepan with the salt and place over medium high heat, bring to the boil and boil for 10 minutes or until tender.

  2. Slice the chorizo in 1/2 cm slices, place a small fry pan over medium heat. Place the chorizo in the pan and cook for 2-3 minutes then flip and cook a further 2-3 minutes on the other side. Remove from pan and set aside.

  3. Place the oil, vinegar, mustards and honey into a jar and place the lid on tightly. Shake until the ingredients are well combined. Pour the dressing into a large serving bowl.

  4. Once the potato is cooked strain it well, then tip it straight into the dressing, add the chorizo and mix well to coat. Place the rocket on top and take it to the table, mix the rocket through right before serving to ensure it doesn't wilt. Enjoy!

Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com
Potato Salad with Honey Mustard Dressing | rachaelsfoodielife.com

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