Creamy Herb Grilled Potato Salad

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

Step: 1

Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 197 calories; protein 4.8g; carbohydrates 28.5g; fat 7.6g; cholesterol 20.8mg; sodium 309.7mg.