Creamy potato salad was the exception rather than the rule when I was growing up. Mayonnaise, sour cream, cream cheese – all things rich and creamy were basically considered “treats” and only made an appearance for specific occasions when a particular recipe called for them. They never made the weekly shopping basket. And as a consequence of that, even as an adult, I find myself bypassing the mayonnaise and even sour cream in the aisles at the supermarket. Which means when it comes to making things that most people usually associate with creamy dressings – like potato salad – I usually default to alternative dressings. Forced to be more creative. It’s healthier. And it’s so, so tasty, some friends have sworn off traditional mayo potato salad for life. I exaggerate not. :-)
The combination of warm potatoes with crispy buttery skin tossed through with creamy Honey Mustard Dressing is a stellar combination in this tasty Honey Mustard Warm Potato Salad. One of the reasons why this is so good is because the when you toss warm potatoes in dressing, it sucks up all that flavour rather than just coating it on the outside like normal potato salad. That’s a great trick for preparing potatoes, actually!
I like my potatoes to be buttery – for flavour – but you need to use a combination of oil and butter, otherwise the butter burns. That’s a little roasting tip for you!! You can apply it to anything you roast – use about 1:1 equal rations of butter to oil, and you’ll get a nice golden crust on the vegetables or protein you’re roasting without the bitter burnt butter. :-) I learned the hard way!! I like to add a bit of red onion or finely sliced green onion into this, just for a bit of freshness. And some kind of herb adds a great extra layer – I’ve opted for thyme here, but feel free to change it out with your favourite herb. Rosemary, chives, parsley, even finely sliced sage and basil goes great with this!
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