If you take a scroll through the recipes on this site it will quickly become evident that honey mustard is one of my favourite flavour combinations. I love the blend of sweet, tangy and slightly savory flavors that works incredibly well for a sauce for everything from chicken and salmon to brussels sprouts, puff pastry and carrot salad. I had a flash of genius when I realized that potato salad is also a fantastic base for a deliciously sticky honey mustard dressing. Paired with crunch bacon, red onion and herbs and this salad really packs a punch. I think you will love it!
Table of Contents
Why You Will Love This Honey Mustard Potato Salad Recipe:
- The sweet, tangy, and umami flavors have perfect harmony!
- Make a double batch to feed a crowd at your summer BBQs; everyone will be asking for the recipe, I guarantee.
- It’s soft, crispy textures combined with the incredible creamy dressing are purely addictive.
- This simple salad pairs with steak, chicken, or seafood. I have some great suggestions below.
Ingredients You Will Need:
- New potatoes: Also known as baby potatoes, new potatoes are creamy and delicious. You can use red or yellow potatoes.
- Bacon: Cut them into small pieces so they can cook to crispy and crunchy perfection.
- Hard-boiled Eggs: Although eggs aren’t always my favorite, I will admit they kind of belong in a potato salad.
- Red Onion: I love the flavor of red onions in a potato salad and the color they give. You can also use a large scallion.
- Fresh Herbs: I love the combination of fresh parsley and chives. Try thyme or rosemary for a bold flavor.
- Mayonnaise: Use store-bought mayo or make your own. My homemade mayo is simple and delicious.
- Mustard: I love to use a combo of whole grain mustard and Dijon mustard, but you can use other kinds. I have some suggestions below.
- Honey: The sweetness of the honey is classic with mustard. They balance each other perfectly.
- Apple Cider Vinegar: Use white wine vinegar or red wine vinegar as an alternative.
- Seasoning: A simple combination of kosher salt and black pepper brings it all together.
Kitchen Tools You Will Need:
- Large Pot
- Cutting Board
- Sharp Knife
- Colander
- Large Mixing Bowl
- Small Bowl
- Whisk
- Wooden Spoon
Mix Up THe Potatoes
Potato salad can often be a very beige looking dish. To give it a pop of color I recommend using a combination of red, yellow and purple new potatoes. They are often sold as a tri-colour combination in stores.
How To Make Honey Mustard Potato Salad:
- Place the new potatoes in a large pot and cover with water. Add salt and bring to a boil over high heat. Reduce heat to medium-high heat and cook until fork-tender.
- While the potatoes are boiling, cook the bacon. Heat a skillet on medium-high heat and cook bacon until crispy.
- Once the potatoes are tender but not mushy, drain in a colander and run under cold water. Once slightly cooled, cut the potatoes into quarters and add to a large bowl along with the cooked bacon, red onion, parsley, and chives.
- In a small bowl, whisk together dressing ingredients, pour over the salad, and toss.
How to Modify:
- You can use small red potatoes or Yukon golds for this recipe, and the results will be delicious.
- Modify the mustard combination with yellow mustard, a spicy Dijon mustard, or just use one type.
- For a protein kick, you can use sour cream or plain Greek yogurt, or blended cottage cheese instead of the mayonnaise.
- Modify the herbs with any combination of thyme, rosemary, tarragon, or mint.
Dietary Customizations:
- Vegan: use vegan bacon or omit the bacon altogether and swap the honey for maple syrup.
- Egg: Omit the eggs if you have an allergy.
- Specific Carbohydrate Diet: Swap the potatoes for 4 cups of cauliflower florets, oven roasted until tender.
Serving Suggestions:
When it’s grilling season, this creamy potato salad is a dream! I highly recommend enjoying it with The BEST Grilled Chicken, Loaded Hamburgers, or Asian Grilled Salmon Skewers
If you are vegan, you will love Grilled Portobello Mushrooms with Walnut Arugula Pesto or BBQ Cauliflower with Chimichurri.
And don’t forget a cool drink on a hot summer day, like a Lillet Spritz, Limoncello Spritz, or Hugo Spritz.
Common Questions
You can easily make this salad a day or two in advance to allow all the flavors to meld together beautifully. I would recommend setting aside some of the tangy honey mustard dressing to bring it to its creamy glory just before serving.
The leftovers will last for 3-5 days when stored in an airtight container and kept in the fridge. You can enjoy the leftovers cold or bring them to room temperature before serving.
More Salads You Will Love:
- Shaved Zucchini Salad
- Warm Chipotle Potato Salad
- Greek Roasted Vegetable Pasta Salad
- Pesto Tortellini Pasta Salad
- Mexican Couscous Salad
If you make this Honey Mustard Potato Salad recipe, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Honey Mustard Potato Salad
Ingredients
- 2 pounds new potatoes red or white
- 2 tsp salt
- 6 strips bacon cut into 1 inch pieces
- 2 hard boiled egg peeled and chopped
- ⅓ cup chopped red onion
- ⅓ cup finely chopped parsley
- ¼ cup chopped chives
Honey Mustard Dressing
- 2 tbsp mayonnaise
- 1 tbsp grainy mustard
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
Instructions
- Place the new potatoes in a large pot and cover with water. Add 2 tsp salt and bring to a boil over high heat. Reduce heat to medium-high and cook until fork tender, 10 to 12.
- While the potatoes are boiling, cook the bacon. Heat a skillet on medium high heat, add in the bacon and cook until crispy.
- Once the potatoes are tender the entire way through but not mushy, transfer them to a colander to drain and run under cold water. Once slightly cooled cut the potatoes into quarters and add to a large bowl along with the cooked bacon, red onion, chopped hard boiled eggs, parsley and chives.
- In a small bowl whisk together the mayonnaise, mustards, honey,vinegar, salt and pepper. Pour the dressing over the salad and toss.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
