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
Units
Scale
- 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