Honey Mustard Potato Salad

A serving bowl of the potato salad side dish

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.

Course Side Dish

Cuisine American

Keyword honey mustard potato salad

Prep Time 20

Cook Time 15

Chill Time 1

Total Time 1 35

Servings

Calories 200kcal

Author Jessica - Together as Family

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

Dill : Substitute the fresh dill with 2 teaspoons dried dill if wanted.

Best Potatoes 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.

Serving Tip : The potato salad is best served chilled immediately after it has refrigerated for 1-2 hours. The longer the potato salad sits in the fridge, the more the potatoes will soak up all the creamy dressing, which means the potato salad will be drier. Add additional creamy mayo if needed to moisten things back up before serving. Or some people like to 1.5x the dressing recipe and reserve some to mix into the salad right before serving to make it super creamy again.

Nutrition