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Vegetable-packed Honey mustard Potato Salad

Taste the rainbow! This meal prep friendly recipe brings vibrant colours and contrasting textures together with a sweet and tangy dressing.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Main Course, Salad
Cuisine: Western
Keyword: Calorie conscious, Fish and seafood, Potatoes
Servings: 7

Ingredients

For the Salad

  • 1500 g potatoes
  • 1000 g cooked scallops or any protein of choice
  • 1 lb frozen asparagus or other green vegetable of choice
  • 400 g carrots
  • 400 g purple onion

For the Dressing

  • 6 tbsp honey
  • 6 tbsp olive oil
  • 6 tbsp vinegar
  • 1 tsp mustard
  • 1 tsp fish sauce
  • garlic, salt and pepper (to taste)

Instructions

  • Bring well-salted water to a boil. Wash and cut vegetables in the meantime.
  • Blanch the asparagus, scallops and potatoes in batches, until just cooked through. Drain well and allow to cool down.
  • Briefly sauté carrots, onions and garlic in a little oil until fragrant and slightly wilted. Reserve.
  • Whisk together the ingredients for the dressing. Add the vegetables and scallops, then toss to coat. Season to taste.
  • Chill overnight and serve.