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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet-tangy, creamy dressing and tender red potatoes. Boiled potatoes are cooled, tossed with crunchy celery and onion, then chilled for a thick, flavorful 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: 420
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
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the cubed red potatoes and boil until tender, about 12–15 minutes. Visual cue: a fork should slide in easily without resistance.
  2. Drain the potatoes in a colander and cool them until no longer steaming, about 10–15 minutes. Visual cue: the cubes look matte and hold their shape.
Make the honey mustard dressing
  1. In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth. Visual cue: the dressing turns glossy and evenly golden-tan.
Assemble and chill
  1. Combine the cooled potatoes with diced celery, finely diced red onion, and chopped fresh parsley. Visual cue: herbs and vegetables are visible throughout the potato mixture.
  2. Pour the honey mustard dressing over the potato mixture and toss well until every cube is coated. Visual cue: the salad takes on a creamy, even color with no dry spots.
  3. Refrigerate for 2 hours before serving to let the flavors meld. Visual cue: the salad thickens slightly as it chills.

Notes

For the best texture, cool the potatoes completely before mixing so the dressing doesn’t thin out. Store covered in the refrigerator up to 4 days; freeze is not recommended because the potatoes can become watery after thawing. For a lighter swap, use Greek yogurt in place of up to half the mayonnaise for a tangier, lower-fat dressing.