Kūmara & Potato Salad, Hot Honey Mustard
The barbecue side that gets finished first: kūmara and waxy potatoes dressed warm in hot honey and wholegrain mustard. Thirty minutes, serves six.
- Hero ingredient
- Kūmara
- Time
- 30 min
- Yield
- Serves 6
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Down & Dirty Mustard
It is already a mustard dressing. This saves you a jar.
Ingredients
- 500g orange kūmara and 500g waxy potatoes, in chunks
- 3 tbsp Sweet Sting Hot Honey
- 2 tbsp wholegrain mustard
- 3 tbsp mayonnaise and 2 tbsp cider vinegar
- 4 spring onions
- A handful of parsley
Method
- 01
Boil the potatoes and kūmara separately — kūmara collapses in about half the time.
- 02
Whisk the hot honey, mustard, mayo and vinegar together.
- 03
Dress the vegetables while they are still warm. Warm potato drinks dressing; cold potato repels it.
- 04
Fold through the spring onion and parsley.
- 05
Best after an hour at room temperature. Do not serve it fridge-cold.