Go Back
Potato salad is a classic dish that has graced tables across the globe for generations. Its creamy, comforting texture and hearty ingredients make it a perfect side dish for barbecues, picnics, and family gatherings. Traditionally made with mayonnaise, mustard, and a medley of vegetables, potato salad is beloved for its rich flavors and satisfying quality. However, our recipe for Sweet & Tangy Honey Mustard Potato Salad takes this classic dish to a whole new level by introducing a delightful twist—honey mustard. This unique combination of flavors marries the sweetness of honey with the sharpness of mustard, creating a dressing that is both refreshing and rich.

Honey Mustard Potato Salad

Elevate your next gathering with a delicious Sweet & Tangy Honey Mustard Potato Salad! This unique twist on a classic dish combines creamy baby potatoes with a delightful honey mustard dressing, balancing sweetness and tanginess in every bite. Perfect for summer barbecues, potlucks, or weeknight dinners, it’s easy to prepare and can be customized with fresh veggies or proteins like hard-boiled eggs. Refreshing and vibrant, it’s a crowd-pleaser for all ages!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes, halved

1/4 cup honey

1/4 cup Dijon mustard

1/4 cup apple cider vinegar

1/2 cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup celery, diced

1/2 cup red onion, finely chopped

1/2 cup chopped fresh parsley

4 hard-boiled eggs, chopped (optional)

Instructions
 

Boil the Potatoes: Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for about 10-12 minutes until tender but firm. Drain and let cool slightly.

    Prepare the Honey Mustard Dressing: In a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and pepper until well combined and smooth.

      Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, diced celery, chopped red onion, and parsley. If using hard-boiled eggs, gently fold them in as well.

        Toss with Dressing: Pour the prepared dressing over the potato mixture. Gently toss everything together until the potatoes and vegetables are evenly coated with the honey mustard dressing.

          Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.

            Garnish (Optional): Just before serving, you can add a sprinkle of fresh parsley or some extra paprika for color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (plus cooling) | 8 servings