Recipes: Salads, Side Dishes

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Tangy Honey Mustard Potato Salad

Submitted by Lisa M. of Frankfort, IL, for the Mambolicious Recipe Contest 2009.


  • 3 lbs. small yellow potatoes
  • 3/4 cup grated carrot
  • 1/2 cup golden raisins
  • 1 1/2 cups Brown Cow Cream Top Plain Yogurt
  • 1/2 cup honey
  • 1 Tbsp. Curry powder
  • 2 1/2 Tbsp. dry mustard
  • 1/2 tsp. white pepper
  • Pinch of salt


  1. Boil potatoes until fork-tender, and allow to cool.
  2. Roughly quarter and set aside in a large bowl.
  3. In a small mixing bowl, combine the yogurt, honey, and spices until a smooth, even consistency.
  4. Add the carrot and raisins to the potatoes, and add the sauce, tossing lightly to evenly coat the salad and combine ingredients.
  5. Serve chilled.

Servings: 6

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