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Honey Mustard Potato Salad is a creamy potato salad with sweet honey mustard, tender red potatoes, crisp celery, hard-boiled eggs, all smothered in a creamy dressing seasoned to perfection. This potato salad is the perfect side dish for any summertime gathering, BBQ, or potluck.
For another delicious variation of potato salad be sure and try this Steakhouse Potato Salad recipe also.
Honey Mustard Potato Salad
This potato salad is a delicious twist to the classic side dish with a honey mustard dressing, tender chunks of potato, and crisp texture from celery, onion, and hard-boiled eggs. It’s the perfect side dish for summer bbqs with its creamy texture and unique twist to a classic potluck side dish.
Honey + mustard is a deliciously sweet and savory combination that pairs nicely with the red potatoes that can take on any flavor. The flavors are similar to this Baked Honey Mustard Chicken and this Bean Salad that uses honey mustard salad dressing to provide tons of easy flavor.
Simple Ingredients Needed For Potato Salad With Honey Mustard Dressing
- Red Potatoes : You can peel the potatoes or leave them unpeeled; whichever you prefer. I like to peel off the bad parts and then leave some of the skin on. Cut the potatoes into small 3/4-inch pieces, so small bite-sized pieces, and then they will be boiled in a pot of water until tender.
- Mayonnaise : For the best flavor and thick creamy taste I recommend using full-fat mayonnaise, but of course, lite, reduced-fat, avocado oil mayo, or olive oil mayo can all be used as well.
- Honey Mustard
- Apple Cider Vinegar
- Finely Diced Red Onion
- Finely Chopped Celery
- Chopped Fresh Dill : If using dried dill you will only need to use 2 teaspoons. The general rule is for every 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
- Kosher Salt
- Black Pepper
- Hard-Boiled Eggs : Buy these ready-to-use from the grocery store or try my Instant Pot Hard Boiled Eggs (it’s a fail-proof method).
How To Make It (Printable Recipe Card)
Place the cubed potato pieces in a large pot and cover the potatoes with cold water. Place the pot on the stove top, over high heat, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 12-15 minutes.
While the potatoes are cooking prepare the dressing. In a large bowl, whisk together the mayonnaise, honey mustard, and apple cider vinegar, salt & pepper, until smooth.
Add in the red onion, celery, and fresh dill. Mix until combined.
When the potatoes are done, drain them in a colander and let them cool for 5 minutes.
Add the potatoes to the large mixing bowl and mix gently until all the potatoes are well-coated in the creamy dressing.
Gently fold in the hard-boiled eggs.
Cover the bowl with plastic wrap, or a lid, and refrigerate for at least 1 hour to allow the flavors to blend together. Serve the potato salad chilled.
How To Store Leftovers of Potato Salad
Any leftovers of honey mustard potato salad should be stored in an airtight container, in the refrigerator, for 3-4 days. Give everything a good stir before eating and add just a small amount of additional mayo and/or honey mustard to moisten things back up again. The potatoes will soak up a lot of the creamy dressing the longer it sits in the fridge.
Substitutions For Potato Salad
- Red Potatoes : Swap with Yukon gold potatoes or white potatoes for a similar texture that holds up well to boiling and in the salad.
- Honey Mustard : Combine dijon mustard and honey for a similar flavor, or you can use regular yellow mustard mixed with honey if honey mustard is not available.
- Apple Cider Vinegar : Substitute with white wine vinegar or freshly squeezed lemon juice for a similar zesty flavor.
- Fresh Dill : Substitute with dried dill (2 teaspoons), fresh chopped parsley, or fresh chives.
Recipe FAQ’s
Are Red Potatoes The Best To Use For Potato Salad?
Any waxy potato will be excellent for potato salad – either red potatoes or Yukon golds (yellow potatoes) are both waxy potatoes, which means that they hold their shape well and retain their natural sweetness and texture even when boiled on the stove top. They don’t fall apart easily which makes them an excellent choice for a potato salad. Starchy potatoes, like russet potatoes, don’t hold up as well and won’t keep their shape which can result in a mushy potato salad without those large chunks of tender potato.
Can I Make Potato Salad Without Eggs?
Absolutely! The eggs add richness and texture, but feel free to leave them out or substitute them with chunked avocado for a plant-based option.
How To Make A Potato Salad More Tangy?
If you want a more tangy potato salad then it’s a really easy fix. Increase the amount of apple cider vinegar (just slightly) or try adding a squeeze of fresh lemon juice for extra tanginess.
Can I Make Potato Salad Ahead of Time?
Yes you can. I actually prefer to make it ahead of time as it allows the flavors to blend all together in the fridge, and it allows time for the potato salad to chill. I prefer a cold potato salad. Make sure to cover the potato salad well with plastic wrap or a lid, refrigerate it until ready to serve, and give it a good stir before serving. You may want to add a small amount of mayo or honey mustard to moisten things back up (if needed). The longer the potato salad sits in the fridge, the more the potatoes will soak up the dressing, which means the potato salad can turn drier if it’s stored for too long.
Do I Need To Peel The Skin Off Of The Potatoes?
The red potato skins add texture and tons of nutrients like fiber, B vitamins, Iron, and Potassium. The skins on red potatoes are also really thin which makes them more enjoyable to eat in things like a potato salad. However, if you prefer, you can peel the skin off using a vegetable peeler.
More Easy Side Dish Recipes
- Hawaiian Macaroni Salad
- Roasted Rosemary Potatoes
- Loaded Mashed Potato Casserole
- Shrimp Macaroni Salad
- Deviled Egg Pasta Salad
- Marshmallow Cherry Fluff
- BBQ Baked Beans
- Ranch Potatoes
Honey Mustard Potato Salad
Ingredients
- 2 lbs red potatoes cut into 3/4-inch cubes
- 1/3 cup mayonnaise
- 1/4 cup honey mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 2 tablespoons chopped fresh dill
- 4 hard-boiled eggs chopped
Instructions
- Cook The Potatoes : Place the cubed potato pieces into a large pot and cover the potatoes with cold water. Place the pot on the stove top, over high heat, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 12-15 minutes. * You can peel the potato skin off or leave it on – either way works fine! I always add salt to the boiling water to help flavor the potatoes. About 1-2 teaspoons kosher salt.2 lbs red potatoes
- Make The Dressing : In a large bowl, whisk together the mayonnaise, honey mustard, and apple cider vinegar, salt & pepper, until smooth.1/3 cup mayonnaise, 1/4 cup honey mustard, 2 tablespoons apple cider vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add in the red onion, celery, and fresh dill. Mix until combined.1/2 cup finely diced red onion, 1/2 cup finely diced celery, 2 tablespoons chopped fresh dill
- When the potatoes are done, drain them in a colander and let them cool for 5 minutes. Add the potatoes to the large mixing bowl and mix gently until all the potatoes are well-coated in the creamy dressing.
- Gently fold in the hard-boiled eggs.4 hard-boiled eggs
- Cover the bowl with plastic wrap, or a lid, and refrigerate for 1-2 hours to allow the flavors to blend together. Serve the potato salad chilled.
Notes
Nutrition
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