Honey Mustard Potato Salad loaded with tender potatoes and tossed with a creamy homemade honey mustard dressing. Makes an easy and healthy side dish for potlucks, picnics, and BBQs or great for meal prep. Paleo, gluten-free, and dairy-free.
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What goes better together than potato and honey mustard?! Not much if you ask me, except maybe chicken. Today we are sharing a fun spin on potato salad – honey mustard potato salad!
To be honest, I was never a huge fan of potato salad. My mom didn’t make it growing up, so I was only exposed to it at other places. From what I remember, the potato salad leaned more on the mayo side than the potato side.
But this potato salad is anything but that! It is full of potatoes, mixed with mayo, mustard, and honey, and lightly dressed. We are only using 1/2 of mayo for the whole recipe to really let the potatoes shine.
We are also using NOW’s manuka honey, which is a little thicker compared to your typical honey. It is so smooth and creamy and adds the perfect amount of sweetness to this recipe. Don’t forget to use the code ‘EATTHEGAINS’ for 20% off at nowfoods.com through 12/31/21!
Best potatoes for potato salad
Before you jump into making potato salad, you need to make sure you pick the best potatoes to use! Opt for waxy potatoes when making potato salad. When they are cooked, they hold their shape well and have a creamy texture. Examples of waxy potatoes are red potatoes, fingerling, and new potatoes.
Do you leave the skins on?
This is a personal preference, but I like the skins left on in potato salad. It adds a nice pop of color, it’s one less step you don’t have to worry about, and it adds some more fiber and micronutrients to the dish. If using a waxy potato, once they are cooked, you really can’t notice the skin either.
Honey Mustard Potato Salad
Honey mustard potato salad is the perfect healthy side dish. It only uses 1/2 cup mayo, making it healthier than your typical mayo-based potato salads. Perfect for picnics BBQs or you can totally just make it for meal prep as it holds up great throughout the week.
Honey mustard potato salad ingredients:
- red potatoes
- mayo – homemade or store-bought (see below how to make homemade mayo)
- dijon mustard
- green onions
- salt and pepper
First, prep the potatoes. Wash and scrub off any excess dirt/debris. Dice into 1/2-1 inch pieces, making sure they are uniform in size.
Next, add them to a large stockpot. Add cold water and a teaspoon of salt. Bring the pan to a boil and let simmer until potatoes are tender and can be easily pierced with a fork. This should take about 20 minutes total. Drain potatoes through a colander and let cool.
While the potatoes cook, make the honey mustard dressing. Add your mayo, honey, mustard, and salt and pepper to a jar and mix well to combine.
When the potatoes are cool, add them to a large bowl. Then add the honey mustard, green onions, and dill. Mix well to combine. Serve the salad while still slightly warm or place in the fridge to let cool.
Homemade vs store-bought mayo
You can use either homemade mayo or store-bought mayo for this healthy potato salad. Both of them work, but I prefer the taste of homemade a little better. And homemade mayo is super easy to make!
How to make homemade mayo
Making homemade mayo is really quite simple and I find the flavor is so much better than store-bought. You do need an immersion blender for this recipe, but you can find them pretty reasonably and will definitely get a lot of use of it.
Homemade mayo ingredients:
- 1 large egg
- 3/4 cup avocado oil
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- pinch of salt
Simply add all your ingredients in the order listed above to a wide mouth jar. The egg should be on the bottom so it will create the emulsion. I like to use a jar that I will be storing the mayo in and love these weck jars.
Place immersion blender in the jar with the blade being on top of the egg yolk. Then, turn it on. You will see it start to make an emulsion and the egg will start to blend with the oil after 5-10 seconds. After about 30-45 seconds, slowly raise the immersion blender so you get all the oil and you have homemade mayo!
As the mayo sits, it will thicken up some. I especially find this after you place it in the fridge. It will be a little runny when you first make it, but a few hours in the fridge will thicken it up and have the consistency of store-bought mayo.
Meal prep honey mustard potato salad
This mustard potato salad is easy to prep in advance whether you are making it for a BBQ or party. I actually prefer it prepped in advance as it allows the flavors to come together more!
Just follow the directions as written and store it in a tightly sealed glass bowl in the fridge. You can make it the night before you are going to serve, or even a few days ahead of time if you want. Remove from the fridge and let sit for a couple of minutes before serving.
Potato salad will last up to one week in a tightly sealed glass container in the fridge.
Additions to honey mustard potato salad
While this red potato salad recipe is great on its own, here are some additions to add:
- bacon – everything is better with bacon right? This would a great addition to add. Just pan fry some up when the potatoes are cooking, let it cool, and then crumble it up and mix well when adding the dressing.
- veggies – diced celery and red onion would be a good addition to add in some veggies. Chopped broccoli would also be delicious to make a combo of broccoli and potato salad.
- hard-boiled eggs – a classic addition to some potatoes salads
More healthy side dishes
- Roasted Potato Salad
- Greek Chickpea Salad
- Healthy Broccoli Salad
- Air Fryer Brussel Sprouts
- Summer Corn Salad with Tomato and Avocado
- Chipotle Mexican Coleslaw
Honey Mustard Potato Salad
- 3 pounds red potatoes
- 1/2 cup mayo
- 2 1/2 tablespoons dijon mustard
- 2 tablespoons honey
- 1/2 cup chopped green onions (about 3 large)
- 1/4 cup packed dill, roughly chopped
- salt and pepper, to taste
- optional toppings: sliced green onions, dill, red pepper flakes...
- Prep the potatoes. Wash and scrub off any excess dirt/debris. Dice into 1/2-1 inch pieces, making sure they are uniform in size.
- Add the potatoes to a large stockpot. Add enough cold water to cover potatoes and a teaspoon of salt. Bring the pan to a low boil and let simmer until potatoes are tender and can be easily pierced with a fork. This should take about 20 minutes total. Drain potatoes through a colander and let cool for a couple of minutes.
- While the potatoes cook, make the honey mustard dressing. Add your mayo, honey, mustard, and a pinch of salt and pepper to a jar and mix well to combine. Adjust according to taste.
- When the potatoes are slightly cool, add them to a large bowl. Add the honey mustard, green onions, and dill. Mix well to combine. Serve the salad while still slightly warm or place in the fridge to let cool.
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