Potato and Kumara Salad with Honey Mustard Dressing

clock 15 minutes + 30 minutes bowl Serves 4
Easter Potato Kumara Salad Vegetarian Gluten Free Dairy Free
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Ingredients

  • 4 washed medium potatoes, unpeeled, diced
  • 1 medium kumara, peeled, diced
  • 150g green beans, trimmed, sliced diagonally
  • 2 spring onions, sliced diagonally
  • Honey Mustard Dressing:
  • 2⁄3 cup mayonnaise
  • 1 Tbsp water
  • 2 tsp wholegrain mustard
  • 2 tsp honey
  • Salt and freshly ground black pepper
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Method

  • 1. Boil vegetables separately until just tender (potatoes for 15 minutes, kumara for 10 minutes and beans for 3 minutes), then drain. Place potato and kumara in a large bowl and leave to cool. Rinse beans under cold water, drain again and set aside.

  • 2. Meanwhile, in a small bowl, combine the ingredients for the honey mustard dressing. Whisk until well mixed.

  • 3. Add beans, spring onions and dressing to the bowl with potato and kumara, toss gently to combine, and serve.

  • Tip: Green beans are a perishable vegetable, so eat them within a couple of days of buying them. You can blanch and freeze any leftovers in an airtight container, to be used for cooking.

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