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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet-tangy, creamy honey mustard dressing and tender cubed red potatoes. Boiled potatoes are cooled, tossed with celery, red onion, and parsley, then chilled until the flavors meld.
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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: 530
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
  • 0.25 cup red onion
  • 0.25 cup fresh parsley
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil, then add cubed red potatoes and cook at a rolling boil for 10-15 minutes, until tender when pierced. Drain well and spread the potatoes on a sheet pan to cool to room temperature, for about 15 minutes.
Make the honey mustard dressing
  1. In a mixing bowl, whisk mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Assemble and chill
  1. In a large bowl, combine cooled potatoes, diced celery, finely diced red onion, and chopped fresh parsley. Pour in the dressing and toss until the potatoes look evenly coated.
  2. Cover and refrigerate for 2 hours before serving so the flavors develop. Serve cold, garnishing with extra parsley if desired.

Notes

For best texture, cool the potatoes until room temperature before mixing so the dressing stays creamy instead of getting runny. Store covered in the refrigerator up to 4 days; freeze is not recommended as the mayo-based dressing can separate. If you want a lighter option, swap mayonnaise for Greek yogurt (use 1:1) to keep it tangy and creamy.