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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet-tangy honey-mustard dressing and creamy, tender red potatoes. Cubed potatoes are boiled until tender, tossed with diced celery and red onion, then chilled for a thick, flavorful bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Honey mustard dressing
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Mix-ins
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in a Dutch oven of water until tender, about 15 to 20 minutes, then drain and cool completely.
  2. Spread the drained potatoes on a tray and cool for a few minutes so they don’t melt the dressing.
Make the honey mustard dressing
  1. Mix mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and thick, about 30 to 60 seconds.
Combine and chill
  1. Combine potatoes, diced celery, finely diced red onion, and chopped parsley in a large bowl, then toss to distribute the mix-ins.
  2. Pour the honey mustard dressing over the potato mixture and toss well until glossy and evenly coated.
  3. Refrigerate the salad for 2 hours to let the flavors meld and the dressing set slightly before serving.

Notes

For the creamiest texture, cool the potatoes until warm to room temperature—not hot—before mixing so the dressing clings. Refrigerate in an airtight container for up to 4 days; freeze only if you don’t mind texture changes (best not frozen). For a lighter option, use light mayonnaise for a reduced-calorie swap while keeping the honey-mustard flavor.