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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet tangy honey-mustard dressing and tender cubed red potatoes. Creamy, herby, and ready for BBQ with a 2-hour chill for best flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes, cubed
honey mustard dressing base
  • 1 cup mayonnaise
  • 1 cup Dijon mustard
  • 1 cup honey
  • 2 tbsp apple cider vinegar
  • 0.25 salt and pepper to taste
mix-ins
  • 0.5 cup celery, diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat. Add the cubed red potatoes and boil at a steady boil for 15–20 minutes, until fork-tender and the edges are soft.
  2. Drain the potatoes in a colander and spread them on a sheet pan in an even layer. Let cool for 10–15 minutes until no longer steaming.
Make the honey mustard dressing
  1. In a large bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Mix until smooth and glossy, with no mustard streaks.
Assemble and chill
  1. Add celery, red onion, and fresh parsley to the cooled potatoes. Gently fold until the mix-ins are evenly distributed.
  2. Pour the honey mustard dressing over the potato mixture and toss well. Keep tossing until every piece looks lightly coated.
  3. Cover and refrigerate the salad for 2 hours before serving. Chill until cold and creamy, and the flavors taste blended.

Notes

For clean, creamy texture, cool the potatoes until just warm (still pliable) before dressing so the mayonnaise doesn’t loosen. Store covered in the refrigerator for 3–4 days; freezing isn’t recommended. For a lighter version, replace mayonnaise with Greek yogurt (use up to 1 cup) while keeping the mustard and honey the same.