Go Back

Honey Mustard Potato Salad

Honey mustard potato salad with a sweet tangy honey-mustard dressing and creamy, tender red potatoes. Cubed potatoes are boiled until just tender, tossed with crunchy celery and red onion, then chilled for a scoopable BBQ side texture.
Print Recipe Pin Recipe
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
  

Honey mustard potato salad
  • 3 lb red potatoes
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
  • 0.25 Salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil and cook the red potatoes, cubed, until tender throughout, about 15–20 minutes, keeping the surface at a steady simmer. Visual cue: a fork should slide in easily with little resistance.
  2. Drain the cooked red potatoes, then spread them on a sheet pan to cool so they don’t steam, about 10–15 minutes. Visual cue: they look matte and no longer feel hot when you touch the rim of a potato.
Make the honey mustard dressing
  1. In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and glossy, about 1–2 minutes. Visual cue: the dressing turns uniform in color with no streaks.
Assemble and chill
  1. Add the celery, red onion, and fresh parsley to the cooled red potatoes and toss gently to distribute the mix, about 1 minute. Visual cue: the herbs and vegetables are speckled evenly.
  2. Pour the honey mustard dressing over the potato mixture and toss until every piece is coated, about 2–3 minutes. Visual cue: the potatoes look lightly creamy and cling to the dressing rather than pooling.
  3. Cover and refrigerate the potato salad until flavors meld, 2 hours. Visual cue: it thickens slightly and tastes brighter after chilling.

Notes

For the best texture, cool the boiled red potatoes before mixing so the dressing stays creamy instead of runny. Store in the refrigerator up to 4 days; freeze not recommended due to mayonnaise separating. Dietary swap: use light mayonnaise for a lower-calorie version while keeping the same honey mustard flavor profile.