Honey Mustard Potato Salad
Honey Mustard Potato Salad might be your new favorite potato salad. With tender baby potatoes, crispy bacon, and more, tossed with a creamy homemade honey mustard dressing, this is going to be the side dish of the summer.
Servings: 6
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
Calories: 181kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 63mg | Sodium: 1115mg | Potassium: 697mg | Fiber: 4g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 35mg | Calcium: 38mg | Iron: 2mg