This potato salad is made with mustard, honey and canola oil rather than mayonnaise for a flavour you'll crave.
Ingredients
8 cups potatoes, cooked and cubed
4 Tbsp honey or Agave syrup
1 cup smooth mustard
4 Tbsp rice wine vinegar
1 cup cold-pressed canola
2 Tbsp grainy mustard
½ medium red onion, diced
2 Tbsp fresh flat leaf parsley, chopped
salt, to taste
Instructions
1
Cook potatoes under tender but firm. Cube into desired size. Salt and set aside.
2
With a whisk or blender at medium speed, mix together smooth mustard, honey and vinegar.
3
Slowly stream in oil to make an emulsion. Fold in remaining dressing ingredients.
4
Add the dressing and further adjust seasoning.
Ingredients
Ingredients
8 cups potatoes, cooked and cubed
4 Tbsp honey or Agave syrup
1 cup smooth mustard
4 Tbsp rice wine vinegar
1 cup cold-pressed canola
2 Tbsp grainy mustard
½ medium red onion, diced
2 Tbsp fresh flat leaf parsley, chopped
salt, to taste
Directions
Instructions
1
Cook potatoes under tender but firm. Cube into desired size. Salt and set aside.
2
With a whisk or blender at medium speed, mix together smooth mustard, honey and vinegar.
3
Slowly stream in oil to make an emulsion. Fold in remaining dressing ingredients.
4
Add the dressing and further adjust seasoning.