Honey Mustard Potato Salad

11 30 195
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Honey Mustard Potato Salad
Health Highlights


4 cup Red mini potato (halved)
2 tsp Vegetable oil
3 tbsp Tahini (for dressing)
1 tbsp Honey (for dressing)
2 tbsp Grainy mustard (for dressing)
3 tbsp Lemon juice (for dressing)
1/2 tsp Salt (for dressing)
4 cup Baby spinach
1/4 cup Mint, fresh (chopped)
1 medium pepper(s) Red bell pepper (sliced thinly)
1/2 cup Pecans


1. On a baking tray mix potatoes and oil together.

2. Place in oven and bake at 350F for 20 mins or until almost soft

3. Mix all dressing ingredients in a cup

4. Lay spinach and mint on serving dish. Mix roasted potatoes with half the dressing, reserving some for garnish.


5. Add potato mix and bell pepper on top of the bed of the spinach mint.

6. Garnish with pecans and extra mint. Drizzle remaining dressing over top to serve.



are high in fibre and a good source of vitamin C and B6

Nutrition Facts

Per Portion

Calories 195
Calories from fat 92
Calories from saturated fat 10.0
Total Fat 10.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 4.8 g
Cholesterol 0
Sodium 163 mg
Potassium 547 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.0 g
Sugars 6.9 g
Protein 4.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.6

Energy sources