Full recipe: https://servedwithrice.com/honey-mustard-potato-salad/

Ingredients (served 7):

For the Salad

• 1500g potatoes
• 1000g cooked scallops, or any protein of choice
• 1lb frozen asparagus, or other green vegetable of choice
• 400g carrots (two, large)
• 400g purple onion (one, large)

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:

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

Cheers!