Best 4 Honey Mustard Potato Salad Recipes

Potato salad is a classic summer side dish that is perfect for potlucks, picnics, and barbecues. This honey mustard potato salad is a delicious twist on the traditional recipe, with a sweet and tangy dressing that is sure to please everyone. The salad is made with red potatoes, celery, red onion, and hard-boiled eggs, and it is tossed in a dressing made with mayonnaise, honey, mustard, vinegar, and dill. This salad is also incredibly easy to make, and it can be prepared in just 30 minutes. In addition to the honey mustard potato salad recipe, this article also includes recipes for a classic potato salad, a German potato salad, and a bacon ranch potato salad. So, no matter what your taste, you are sure to find a potato salad recipe that you will love.

Here are our top 4 tried and tested recipes!

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING

Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing image

A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
chopped fresh chives or chopped fresh chervil
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Steps:

Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
Choose two attractive plates or bowls and start to assemble the salad.
Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
Pour over the honey & mustard dressing - giving the salad a liberal dousing!
Season and scatter the chopped chives and/or the chopped chervil over the top.
Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
Optional ideas:.
You could also add peas, broad beans, olives or crispy bacon!

Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4

HONEY-MUSTARD POTATO SALAD

Honey-Mustard Potato Salad image

Whenever there is a picnic or cookout, I am asked to bring my potato salad. It's tangy and a little different. -Alicia Quadrozzi, Escondido, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 large hard-boiled large eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

HONEY MUSTARD RED POTATO SALAD

Honey Mustard Red Potato Salad image

This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3 pounds baby red potatoes, unpeeled
1/2 teaspoon sea salt
2 green onions
1 cup finely diced celery
1/2 cup diced red onion
1 medium carrot, grated
DRESSING:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/2 cup extra virgin olive oil

Steps:

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING

Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing image

Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.

Provided by SassiFras

Categories Yam/Sweet Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (5 ounce) bag Baby Spinach
1 cup water
1 pinch salt
1 lb sweet potato, peeled, halved lengthwise, then cut crosswise in 1/4 inch thick slices
8 ounces green beans, ends trimmed, beans cut in half
2 teaspoons vegetable oil
8 ounces Canadian bacon, thick sliced, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey Dijon salad dressing

Steps:

Line a serving plate with baby spinach leaves.
Add water and salt to skillet. Bring to a boil.
Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
Drain potatoes and green beans in colander.
Wipe skillet and add vegetable oil. Heat over medium heat.
Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
Add honey Dijon dressing to skillet and heat through.
Spoon over sweet potato salad.

Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4

Tips:

Use Yukon Gold potatoes for the best flavor and texture. Yukon Gold potatoes are a good all-purpose potato that holds its shape well when cooked. They also have a slightly sweet flavor that pairs well with the honey mustard dressing.
Boil the potatoes until they are tender but still firm. You don't want the potatoes to be overcooked, or they will become mushy. Check the potatoes by piercing them with a fork. If the fork goes through easily, the potatoes are done.
Make the dressing ahead of time. The dressing can be made up to 24 hours ahead of time. This will allow the flavors to meld and develop.
Use a light hand with the dressing. You don't want to overwhelm the potatoes with dressing. Start with a small amount and add more to taste.
Garnish the potato salad with fresh herbs. Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to the salad.

Conclusion:

Honey mustard potato salad is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Follow these tips to make the best honey mustard potato salad: