Why You’ll Love This Recipe
If you love bold flavors and creamy textures without the heaviness of mayonnaise, this warm potato salad is for you. The honey mustard dressing strikes a perfect balance between sweet, tangy, and savory, and clings beautifully to the warm potatoes for maximum flavor absorption. It’s easy to make, crowd-pleasing, and pairs wonderfully with everything from roasted meats to grilled vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or Yukon gold potatoes
- Olive oil
- Dijon mustard
- Whole grain mustard
- Honey
- Apple cider vinegar or white wine vinegar
- Salt
- Black pepper
- Fresh herbs (parsley, dill, or chives)
- Optional: thinly sliced red onions or scallions
Directions
- Wash and cut the potatoes into halves or quarters, depending on size.
- Place the potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let them steam dry for a few minutes.
- While the potatoes are cooking, make the dressing. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, vinegar, olive oil, salt, and pepper until smooth.
- While the potatoes are still warm, transfer them to a large bowl. Pour the honey mustard dressing over the top and gently toss to coat.
- Stir in fresh herbs and optional red onions or scallions.
- Let sit for 5–10 minutes before serving to allow the flavors to meld. Serve warm.
Servings and timing
This recipe serves 4–6 people as a side dish.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25 minutes
Variations
- Add crumbled bacon for a smoky, savory touch.
- Include chopped hard-boiled eggs for extra protein and creaminess.
- Use roasted potatoes instead of boiled for a crispier texture.
- Swap honey with maple syrup for a different kind of sweetness.
- Add steamed green beans or peas for extra color and crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat or in the microwave for 30–45 seconds. Stir to redistribute the dressing before serving. It can also be enjoyed cold or at room temperature.
FAQs
Can I make this potato salad ahead of time?
Yes, you can make it a few hours ahead. Store it covered at room temperature or refrigerate and reheat gently before serving.
Is this salad served hot or cold?
It’s best served warm to fully enjoy the honey mustard dressing, but it also tastes great at room temperature or chilled.
Can I use just one type of mustard?
Yes, but combining Dijon and whole grain mustard gives better flavor and texture. Using only one still works well.
What type of potatoes are best?
Waxy potatoes like baby potatoes, Yukon Gold, or red potatoes are ideal as they hold their shape after cooking.
Can I roast the potatoes instead of boiling?
Absolutely. Roasting gives them a crispier texture and adds depth to the flavor.
Is this recipe dairy-free?
Yes, it’s naturally dairy-free and doesn’t use any butter or cream-based ingredients.
How long does the dressing last?
The honey mustard dressing can be made ahead and stored in the fridge for up to 1 week.
Can I add vegetables to this dish?
Yes, roasted or steamed vegetables like carrots, green beans, or asparagus make great additions.
What does this pair well with?
It pairs beautifully with grilled chicken, pork chops, sausages, or roasted vegetables.
Can I use vinegar alternatives?
Yes, white wine vinegar, apple cider vinegar, or even lemon juice work well depending on your flavor preference.
Conclusion
Honey Mustard Warm Potato Salad brings comforting warmth and bold flavor to your table with minimal effort. The combination of creamy potatoes and sweet-tangy dressing creates a perfectly balanced side dish that stands out at any meal. Whether you’re serving it at a casual cookout or alongside a roast dinner, it’s a guaranteed hit every time.
PrintHoney Mustard Warm Potato Salad
Honey Mustard Warm Potato Salad is a flavorful and comforting side dish made with tender potatoes tossed in a sweet and tangy honey mustard dressing. Served warm and finished with fresh herbs, it’s perfect for weeknight dinners, BBQs, or holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes, halved or quartered
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, dill, or chives, chopped
- 1/4 cup thinly sliced red onions or scallions (optional)
Instructions
- Wash and cut the potatoes into halves or quarters depending on size.
- Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let steam dry for a few minutes.
- While potatoes cook, prepare the dressing. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, vinegar, olive oil, salt, and pepper until smooth.
- Transfer the warm potatoes to a large bowl. Pour the honey mustard dressing over them and toss gently to coat.
- Stir in fresh herbs and optional onions or scallions.
- Let sit for 5–10 minutes to let the flavors meld. Serve warm.
Notes
- Roast the potatoes instead of boiling for extra crispness and flavor.
- Great served warm, but also delicious at room temperature or chilled.
- Can be made ahead and reheated gently before serving.
- Customize the sweetness by adjusting the amount of honey or using maple syrup.
- Add bacon or hard-boiled eggs for extra richness and protein.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
