Honey, Mustard and Dill Potato Salad

  • Preparation: 15’
  • Cooking: 25’
  • Total time: 40’


  • 1 bunch dill, coarsely chopped
  • 2 cloves garlic, peeled
  • 2 teaspoons dijon mustard
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon lemon zest and juice of half a lemon
  • 11/2 tablespoons honey
  • 1/4 cup (60ml) apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1.25 kg baby new potatoes, halved
  • lemon wedges to serve

Step 1

Insert Mini bowl with Mini Mulitblade and dill, garlic, mustards, lemon zest and honey.

Step 2

Press PULSE for 3 seconds. Scrape down sides and repeat until finely chopped

Step 3

Add apple cider vinegar and lemon juice and remove measuring cup from lid.

Step 4

Select STIR SPEED 8 and allow sauce for process for 30 seconds before slowly drizzling the oil through the feed shoot.

Step 5

Add salt and press QUICK STIR to mix through. Use immediately or store in a sealed jar or container in the refrigerator for 1 week.

Step 6

To make the potato salad, place potatoes into the LOWER STEAMER BASKET and fill the bowl to the 0.7L STEAM WATER LINE. Cover with the lid and select 100C/ 15 minutes and press START.

Step 7

Check potatoes and if it needs longer, repeat cook mode and add 10 minutes. Cool potatoes to room temperature and toss through honey, mustard and dill sauce. Serve with a lemon wedge.