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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet-tangy, creamy dressing that clings to tender cubes of red potato. Chilled for 2 hours so the flavors meld, making it an easy BBQ side.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Mayonnaise
  • 1 cup mayonnaise
Dijon mustard
  • 0.25 cup Dijon mustard
Honey
  • 0.25 cup honey
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Celery
  • 0.5 cup celery, diced
Red onion
  • 0.25 cup red onion, finely diced
Fresh parsley
  • 0.25 cup fresh parsley, chopped
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil and cook the cubed red potatoes for 12-15 minutes, until tender when pierced with a fork. Drain and spread potatoes on a tray to cool to room temperature so they don’t melt the dressing.
Make the honey mustard dressing
  1. Mix the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and creamy. Taste and adjust with a pinch more salt/pepper if needed.
Assemble and chill
  1. Combine the cooled potatoes, diced celery, finely diced red onion, and chopped fresh parsley in a large bowl. Pour the dressing over the potato mixture and toss well until every piece looks lightly coated.
  2. Refrigerate the potato salad for 2 hours before serving to let the flavors meld and thicken slightly. Serve cold.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing stays creamy instead of runny. Store covered in the refrigerator for up to 4 days; the flavor improves after a few hours. Freezing is not recommended due to mayonnaise separation. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the creamy tang.