Potato Salad with Mustard and Honey
Elevate your side dish game with this irresistible Potato Salad with Mustard and Honey! Featuring tender, skin-on baby potatoes tossed in a lusciously tangy yet subtly sweet dressing made with Dijon mustard, whole-grain mustard, honey, and apple cider vinegar, this salad is a perfect harmony of bold flavors. Fresh parsley, crunchy celery, and finely diced red onion add vibrant texture and color, making every bite a delightful experience. Ready in just 35 minutes with minimal prep, this crowd-pleasing recipe is ideal for picnics, potlucks, or weeknight dinners. Serve it chilled or at room temperature for a versatile dish that tastes as good as it looks. Keywords: potato salad recipe, tangy mustard potato salad, honey mustard side dish, easy summer salad.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 teaspoon Salt
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 4 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh parsley, chopped
- 0.25 cup Red onion, finely diced
- 1 piece Celery stalk, finely diced
Instructions
Wash the baby potatoes thoroughly, keeping the skins on, and cut any large ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the dressing: In a small bowl, whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, and black pepper until smooth and emulsified.
Once the potatoes are cooked, drain them and allow them to cool slightly for 5-10 minutes. Cut them into bite-sized pieces if necessary.
In a large bowl, combine the warm potatoes, chopped parsley, diced red onion, and diced celery.
Pour the mustard and honey dressing over the potatoes and vegetables, tossing gently to coat everything evenly.
Taste and adjust the seasoning with additional salt or pepper if needed.
Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy your tangy and sweet potato salad with mustard and honey!
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 45.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
