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This honey mustard potato salad can be served warm or cold but the best part is that it’s mayonnaise free, packed full of herbs, and just the right amount of whole grain mustard and natural honey.
Can we talk about how much I love potatoes?
I mean, I get that everyone loves carbs but like I really really REALLY love some potatoes.
That’s why I’m always living my best life by making up new and delicious ways to enjoy said potatoes.
My favorite summer way? Potato salad!
Obviously!
I jazzed up this honey mustard potato salad by keeping it mayonnaise-free (hello summer friend!) and throwing in lots of fresh herbs, hard-boiled eggs, whole grain mustard, and OF COURSE honey!
This potato salad is the perfect balance of sweet and savory.
Looking for a more traditional potato salad? Try this old-fashioned Amish potato salad!
Are you one of those big-time summer potato/macaroni/coleslaw lover types of people?
If so, we can be friends.
I mean, I know usually it’s a big gloopy mayonnaise bowl BUT it doesn’t have to be that way.
Some of my favorite potato salads are vinegar based and the same goes for coleslaw too.
Did you notice macaroni wasn’t vinegar based?
That’s because my aunt Freda makes the best macaroni salad and it’s creamy and dreamy and that needs to stay the way it is.
Since we’re using honey as our sweetener it’s important that know it’s 100% ok if your honey is crystallized.
It’s still good and perfect for this dish. It gets whisked all up and dissolves perfectly.
Personally, the most important part of this dish is really the mustard.
You want to use super whole-grain mustard that almost looks like it’s just a jar of mustard seed and almost nothing more.
That super strong mustard flavor brings in a big boost of flavor without all the liquid of traditional mustard.
More potato salad recipes
- Tangy Green Bean Potato Salad
- Herbed Dijon Mustard Potato Salad
- Warm Bacon Herb Potato Salad
- Bacon Ranch Potato Salad
Honey Mustard Potato Salad
Ingredients
- 1-1/2 pounds baby yellow potatoes
- 3 hard-boiled eggs, diced
- 2 green onions, thinly sliced green part only
- 1 medium shallot, minced
- 2 tablespoons minced fresh parsley
- 1 lemon, juiced
- 1 lemon, zested
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Quarter or halve baby potatoes based on their size. You’re looking for a chunky potato salad but you want each potato chunk to be about bite size.
- Add the potatoes to a medium-sized pot and fill with cold water. Set over high heat and boil until just tender. Drain and let cool slightly.
- Add potatoes to a large bowl.
- To the potatoes add diced egg, green onions, shallot, and parsley, and set aside.
- In a small bowl whisk together lemon juice, lemon zest, olive oil, whole-grain mustard, honey, kosher salt, and black pepper.
- Pour dressing over the potato mixture and toss to combine. If it looks dry add a few more drizzles of olive oil.
- Give it a taste and season with more kosher salt and black pepper if needed.
- At this point, you can either let it sit and eat the salad at room temperature OR let it chill in the refrigerator until cold (or even overnight!) and you’ll salad will be super flavorful since it was able to rest in the fridge to really absorb all the flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this idea! I never thought of using honey mustard for potato salad!
So easy and so flavorful! I love this salad!
My favorite bbq salad! I need to try your recipe!
I love this salad!! Its full of amazing flavors!!
I need to try this immediately, it looks so good!
I love try new potato salads! I have to try this!
Wow love the ideawoll try.it