Creamy Honey Mustard Radish & Potato Salad

Ingredients

• 600 g baby potatoes, halved
• 200 g fresh radishes, thinly sliced
• ½ small red onion, finely sliced
• 2 spring onions, chopped
• 2 tbsp fresh parsley, chopped

Honey Mustard Dressing

• 200 ml BlixSam Honey Mustard Dressing
• 1 tbsp Dijon mustard (or wholegrain mustard)
• 2 tbsp mayonnaise
• 1 tsp BlixSam Garlic Melt
• ½ tsp BlixSam Smoke Craft
• Salt and freshly ground black pepper, to taste

Method

1. Boil the baby potatoes in salted water for 12–15 minutes until fork tender. Drain and allow to cool slightly.
2. Thinly slice the radishes and red onion.
3. In a large bowl, whisk together the BlixSam Honey Mustard Dressing, Dijon mustard, mayonnaise, Garlic Melt and Smoke Craft until smooth.
4. Add the warm potatoes and gently toss until evenly coated.
5. Fold in the sliced radishes, red onion, spring onions and parsley.
6. Season with salt and freshly ground black pepper to taste.
7. Refrigerate for 30–60 minutes before serving to allow the flavours to develop.

Serving Suggestion