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


Recipe Summary

15 mins
30 mins
45 mins
5 cups


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


Instructions Checklist
  • 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.


Add quartered hard boiled eggs for extra protein and flavour.

This salad can be made any time of year, using roasted or even boiled potatoes instead of grilled.

Nutrition Facts

197 calories; protein 4.8g 10% DV; carbohydrates 28.5g 9% DV; fat 7.6g 12% DV; cholesterol 20.8mg 7% DV; sodium 309.7mg 12% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
We don't eat a lot of potatoes in our household. This recipe provided a nice change of pace on a hot summers night. We skipped the bacon and added fresh cilantro and honey mustard to this recipe and it was a hit. Thank you forprovidng the base ingredients for a very good recipe. Read More