Honey Mustard Potato Salad
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.
Servings 9 heaping cups
- 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.
Serving: 1heaping cup | Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Potassium: 632mg | Fiber: 3.8g | Sugar: 6.6g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg