Creamy Herb Grilled Potato Salad

Creamy Herb Grilled Potato Salad This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 6

    YIELD : 5 cups

  • Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.

  • Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.

  • Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.

  • Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.

Per Serving: 197 calories; protein 4.8g; carbohydrates 28.5g; fat 7.6g; cholesterol 20.8mg; sodium 309.7mg. Add quartered hard boiled eggs for extra protein and flavour.