Creamy Herb Grilled Potato Salad

1. 1

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

2. 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. 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. 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 · 4 servings · Values may vary.

No additional tips available.