Honey Mustard Potato Salad 'Meal'

by Collette White | 25 November, 2019

Good Morning friends! I hope this finds you all well. I love it when my family enjoys the food I cook and create, I love the happy silence as they are loving dinner or when I spot them ducking into the fridge, freezer or pantry to have another taste of what I have made. It’s the biggest compliment for me. This Potato Salad was one of those dishes. Hubby and our four kids had it for dinner then lunches and came home asking for it for afternoon tea or dinner again and were bummed when there was none left! Needless to say it will be on regular rotation here. I truly hope you enjoy it as much as them! (* this recipe is not dairy free *)


1 ½ kg potato – diced approx. 3cm x 3cm

1kg sweet potato – diced approx. 2cm x 2cm

6 x large carrots – peeled and cut into 1cm rounds

4 cloves garlic

2 tblspns oil of choice

extra good pinch salt

300ml sour cream

2 heaped tblspns wholegrain mustard

1 heaped tblspn honey

1 punnet cherry tomatoes – halved

40 x green beans – cut into 2cm pieces

200g mixed lettuce leaves / baby spinach

200g Greek feta – roughly diced

90g pecans – roughly chopped

1 bunch fresh dill – roughly shredded


Preheat oven to 190c and line a large baking dish with baking paper.

Place the potato, sweet potato, carrot, garlic, oil and salt into the baking dish. Cook in preheated oven for 45 minutes or until all vegetables are cooked.

Meanwhile in a small jug or bowl place the sour cream, wholegrain mustard and honey and stir well to combine.

Remove cooked vegetables from the oven and place into a large serving bowl – allow to cool at room temperature for 20-30 minutes (you just don’t want them piping hot when you add the remaining ingredients).

Once the vegetables are cooler, place all the remaining ingredients into the bowl with them, including the dressing and mix gently but thoroughly.

Serve immediately or cover and refrigerate until ready to enjoy.

Serves LOADS * see notes


  • This makes a pretty large serving – it fed 5 for dinner and 5 for lunch. If you don’t wish to make this quantity, you can halve everything
  • Swap pecans for nuts of choice, walnuts would be my next choice
  • Depending on dietary needs you could add tofu, cooked chicken or even cooked shredded bacon to this dish
  • Perfect as a main meal, for picnics or when you have to take a salad along to a bbq etc
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,