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.

Honey Mustard Potato Salad with a bowl with a spoon.

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!

Honey Mustard Potato Salad topped with herbs.

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.

Honey Mustard Potato Salad in a mixing bowl.

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.

Honey Mustard Potato Salad on a serving plate.

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.

Honey Mustard Potato Salad in a glass bowl.

More potato salad recipes

Honey Mustard Potato Salad

Author: Brandy O’Neill – Nutmeg Nanny

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.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Servings servings

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.