Honey Mustard Smashed Potato Salad

75 mins
Serves 1
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Directions

  1. 1Preheat oven to 180 degrees Celsius.
  2. 2Preheat oven to 180 degrees Celsius.
  3. 3Preheat oven to 180 degrees Celsius.
  4. 4Boil the potatoes for 15 minutes in salted water.
  5. 5Boil the potatoes for 15 minutes in salted water.
  6. 6Boil the potatoes for 15 minutes in salted water.
  7. 7Add potatoes to a baking tray and squash with the back of a glass.
  8. 8Add potatoes to a baking tray and squash with the back of a glass.
  9. 9Add potatoes to a baking tray and squash with the back of a glass.
  10. 10Drizzle with plenty of oil and honey and seasonings.
  11. 11Drizzle with plenty of oil and honey and seasonings.
  12. 12Drizzle with plenty of oil and honey and seasonings.
  13. 13Pop in preheated oven for 45-60 minutes, turning occasionally.
  14. 14Pop in preheated oven for 45-60 minutes, turning occasionally.
  15. 15Pop in preheated oven for 45-60 minutes, turning occasionally.
  16. 16Add all the honey mustard sauce ingredients to a bowl and mix.
  17. 17Add all the honey mustard sauce ingredients to a bowl and mix.
  18. 18Add all the honey mustard sauce ingredients to a bowl and mix.
  19. 19Ladle the sauce onto a plate.
  20. 20Ladle the sauce onto a plate.
  21. 21Ladle the sauce onto a plate.
  22. 22Remove potatoes, roughly chop them up and add on top of the sauce.
  23. 23Remove potatoes, roughly chop them up and add on top of the sauce.
  24. 24Remove potatoes, roughly chop them up and add on top of the sauce.
  25. 25Top with more parmesan and fresh herbs.
  26. 26Top with more parmesan and fresh herbs.
  27. 27Top with more parmesan and fresh herbs.

Ingredients

  • 500 g jersey royal potatoes
  • 500 g jersey royal potatoes
  • 500 g jersey royal potatoes
  • drizzle olive oil
  • drizzle olive oil
  • drizzle olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • drizzle honey
  • drizzle honey
  • drizzle honey
  • 1 tbsp grated parmesan
  • 1 tbsp grated parmesan
  • 1 tbsp grated parmesan
  • 1 tsp italian herbs
  • 1 tsp italian herbs
  • 1 tsp italian herbs
  • 1 tbsp mayo
  • 1 tbsp mayo
  • 1 tbsp mayo
  • 1 tbsp greek yoghurt
  • 1 tbsp greek yoghurt
  • 1 tbsp greek yoghurt
  • 1 tsp dijon
  • 1 tsp dijon
  • 1 tsp dijon
  • 1 tsp whole grain mustard
  • 1 tsp whole grain mustard
  • 1 tsp whole grain mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp grated parmesan
  • 1 tbsp grated parmesan
  • 1 tbsp grated parmesan
  • 1 tbsp chopped chives
  • 1 tbsp chopped chives
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 tbsp chopped dill
  • 1 tbsp chopped dill

Equipment

baking trayovenbowl

Tips

  • Do not toss the potatoes in the sauce to retain crispiness; instead, place them on top.
  • Squash potatoes with the back of a glass for smashing.
Honey Mustard Smashed Potato Salad | Clip Recipe