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Honey Mustard Potato Salad

Honey mustard potato salad with sweet tangy, creamy honey-Dijon dressing. Cubed red potatoes are boiled tender, tossed with crunchy celery and onion, then chilled for a thick, spoonable finish.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, cubed
Dressing
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 0.5 tsp salt to taste
  • 0.5 tsp 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 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the red potatoes and cook until tender, 10-15 minutes. Visual cue: a fork should slide in and out with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature, 20-30 minutes. Visual cue: the surfaces look matte, not steamy.
Make the honey mustard dressing
  1. In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth, 1-2 minutes. Visual cue: the mixture turns glossy and uniform.
Assemble and chill
  1. In a large bowl, combine the cooled potatoes with celery, red onion, and fresh parsley. Visual cue: herbs and vegetables are evenly distributed throughout.
  2. Pour the honey mustard dressing over the potato mixture and toss well until every piece is coated. Visual cue: the salad looks creamy with light golden streaks.
  3. Cover and refrigerate for 2 hours to let the flavors meld and the dressing thicken. Visual cue: the salad firms up and tastes more cohesive when sampled.

Notes

For clean cubes and even doneness, cut the red potatoes to a similar size before boiling. Store covered in the refrigerator up to 4 days (freezing not recommended because the potatoes and mayo-based dressing can break down). For a lighter option, use light mayonnaise to reduce calories while keeping the creamy texture.