Honey Mustard Warm Potato Salad is a comforting and flavorful twist on the classic potato salad. Featuring tender potatoes tossed in a tangy-sweet honey mustard dressing and served warm, this dish is a delicious balance of bold and familiar flavors. It’s perfect as a side dish for picnics, weeknight dinners, or holiday gatherings.
Why You’ll Love This Recipe
Unlike traditional mayo-based potato salads, this version is lighter and more vibrant. The warm potatoes soak up the honey mustard vinaigrette, enhancing their flavor and texture. It’s quick to prepare, easy to customize, and can be served as a side or light main. Plus, it’s naturally gluten-free and can be made vegan with a simple swap.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (red or Yukon gold)
- Olive oil
- Dijon mustard
- Whole grain mustard (optional)
- Honey (or maple syrup for a vegan option)
- Apple cider vinegar or white wine vinegar
- Garlic (minced)
- Red onion or shallots
- Fresh parsley or dill
- Salt and black pepper
Directions
- Cook the potatoes: Wash and halve the potatoes. Boil in salted water until fork-tender, about 12–15 minutes. Drain and set aside.
- Sauté onions: In a skillet, heat a bit of olive oil over medium heat. Sauté sliced red onions or shallots until softened, about 3–4 minutes.
- Make the dressing: In a bowl, whisk together olive oil, Dijon mustard, whole grain mustard (if using), honey, vinegar, garlic, salt, and pepper.
- Combine: Add warm potatoes and sautéed onions to a large bowl. Pour the dressing over while the potatoes are still warm and toss to coat thoroughly.
- Garnish and serve: Sprinkle with fresh herbs and serve warm or at room temperature.
Servings and timing
This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add crunch: Toss in chopped celery or toasted nuts like almonds or walnuts.
- Smoky flavor: Add a pinch of smoked paprika or top with crispy tempeh or bacon bits.
- Vegan version: Swap honey for maple syrup and ensure your mustard is vegan-friendly.
- Protein boost: Add chopped hard-boiled eggs or chickpeas for a heartier salad.
- Spicy kick: Stir in a spoonful of horseradish or chili flakes for heat.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until just warmed through, or enjoy cold as a leftover salad.
Best served fresh but holds up well for next-day meals and packed lunches.
FAQs
Can I use regular mustard instead of Dijon?
Yes, but Dijon adds a smooth tang that balances well with honey. Yellow mustard will make it sharper and more acidic.
Do I need to peel the potatoes?
No, just scrub them well. The skins add texture and nutrients.
Can I use a different type of potato?
Yes, Yukon golds, red potatoes, or even fingerlings work great. Avoid starchy potatoes like russets.
Is this salad better warm or cold?
It’s best served warm or at room temperature so the dressing fully infuses the potatoes.
Can I make this ahead?
You can prep it ahead and gently reheat before serving, but it’s best enjoyed shortly after making.
What herbs go best with this salad?
Parsley, dill, and chives pair beautifully with the mustard and potato flavor.
Can I add vegetables?
Yes! Roasted Brussels sprouts, green beans, or sautéed kale are great additions.
Is this gluten-free?
Yes, just ensure your mustards and vinegar are certified gluten-free.
What should I serve this with?
Grilled vegetables, tofu, roasted meats, or as a side to sandwiches or veggie burgers.
How do I make it creamier?
Add a spoonful of vegan mayo or Greek yogurt to the dressing for a creamier texture.
Conclusion
Honey Mustard Warm Potato Salad is a flavorful, satisfying alternative to traditional versions, offering a balance of tang, sweetness, and herbaceous freshness. It’s easy to make, versatile, and perfect for any occasion—whether you’re cooking for a crowd or enjoying a cozy dinner at home. Give it a try and enjoy a new take on a classic favorite.
Print
Honey Mustard Warm Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
Honey Mustard Warm Potato Salad is a tangy and savory twist on the classic, featuring tender baby potatoes tossed in a flavorful honey mustard dressing, served warm for maximum comfort and flavor.
Ingredients
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Place halved potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10–15 minutes, or until fork-tender. Drain well.
- While the potatoes are cooking, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper in a bowl to make the dressing.
- In a large skillet over medium heat, add 1 tablespoon olive oil and the drained potatoes. Sauté for 3–5 minutes to lightly crisp and warm them through.
- Remove from heat and toss with the honey mustard dressing, red onion, and fresh parsley.
- Serve warm or at room temperature.
Notes
- For extra flavor, add crispy bacon or chopped boiled eggs.
- Use whole grain mustard for added texture and depth.
- Leftovers can be stored in the refrigerator and gently reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg