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Honey Mustard Potato Salad

Honey mustard potato salad with sweet and tangy honey-mustard dressing, tender cubed red potatoes, and a creamy finish. Chilled for 2 hours so the flavors blend and the salad tastes ready for BBQ side duty.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes Cubed into bite-size pieces for even cooking.
Honey mustard dressing
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 0.5 salt Add to taste.
  • 0.5 pepper Add to taste.
Mix-ins
  • 0.5 cup celery Diced for crunch.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in water until tender, about 15-20 minutes, then drain well.
  2. Spread the drained potatoes on a sheet pan to cool to room temperature, about 10 minutes, so they don’t melt the dressing.
Make the honey mustard dressing
  1. In a large bowl, whisk the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and creamy.
Assemble and chill
  1. Fold the cooled potatoes with the diced celery, finely diced red onion, and chopped fresh parsley until evenly distributed.
  2. Pour the dressing over the potato mixture and toss well until the potatoes look glossy and coated.
  3. Refrigerate for 2 hours to let the flavors meld before serving, keeping the salad covered and cold.

Notes

For the best creamy texture, cool the potatoes fully before dressing so the mayonnaise won’t thin out. Refrigerate in a covered container for 3-4 days; freezer is not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep it creamy while reducing richness.