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Creamy Herb Grilled Potato Salad

"This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads."
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45 m servings 197 cals
Original recipe yields 6 servings (5 cups)

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  • Prep

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  1. Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
  2. Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
  3. 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.
  4. 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.


  • Tips:
  • 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

Per Serving: 197 calories; 7.6 g fat; 28.5 g carbohydrates; 4.8 g protein; 21 mg cholesterol; 310 mg sodium. Full nutrition

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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 reci...