Warm Honey Mustard Potato Salad

Warm Honey Mustard Potato Salad combines roasted baby potatoes and red onions, tossed with a tangy, sweet honey mustard dressing. This dish is great for holiday gatherings, casual dinners, or a simple salad to go along with brunch.

Inspired by Recipe Tin Eats

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What You’ll Love About Warm Honey Mustard Potato Salad

This Warm Honey Mustard Potato Salad recipe is a nice change from classic potato salad which is usually combined with mayo. This recipe is bright and fresh, super easy to make, and you only need a handful of ingredients.

This dish came as an inspiration from Nagi at Recipe Tin Eats. What I love about it is it takes everyday, simple ingredients most of us have in our pantry or fridge, and without a lot of prepping and waiting, a beautiful and flavor packed side dish is born.

If you are not familiar with a warm style potato salad, you are in for a treat. The warmth from the roasted potatoes really enhance the tangy honey mustard dressing. Potatoes are also creamier when they are warm so it feels like you are eating something special and indulgent, while still being wholesome and good for you.

I feel like this recipe merits a spot at any holiday table because it is beautiful and has that wow factor, but it’s also casual so can be paired with just about any meal.

Another beautiful and delicious potato salad to enjoy this spring and summer is my Cucumber Potato Salad with Creamy Dill Dressing.

Key Ingredients

• Potatoes– Baby potatoes are perfect for this potato salad because they are nice and creamy on the inside and you don’t have to peel the skin.
• Onion– Red onion offers a mild onion flavor and freshness.
• Seasonings potatoes– Lemon pepper seasoning (I use Dash, salt-free) fresh thyme, salt and pepper.
• Honey mustard dressing– Olive oil, Dijon mustard, whole grain Dijon mustard, apple cider vinegar, honey, fresh parsley, salt and pepper.

Substitutions

Step By Step Directions

See full instructions in recipe card below

Step One. In a large bowl combine olive oil and potato seasonings until well coated. Place in a single layer on a large sheet pan lined with parchment paper. Roast in the oven at 400℉ for 30-35 minutes tossing half way through.

Step Two. While the potatoes roast combine all the dressing ingredients in a small bowl.

Step Three. When the potatoes are finished roasting add them to a large bowl. While they are still warm add red onion, parsley, and pour in all the dressing. Toss with a large spoon until the potatoes are well coated. Serve immediately.

Tip

Common Questions

More Potato Recipes

• Mediterranean Potato Salad
• Roasted Potatoes and Carrots
• Roasted Potatoes and Zucchini
• Crispy Parmesan Ranch Potatoes
• Melting Potatoes
• Grilled Foil Pack Potatoes

Warm Honey Mustard Potato Salad

Warm Honey Mustard Potato Salad combines roasted baby potatoes and red onions, tossed with a tangy, sweet honey mustard dressing. This dish is great for holiday gatherings, casual dinners, or a simple salad to go along with brunch.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 servings

Calories: 304kcal

Equipment

• 1 large mixing bowl
• 1 small mixing bowl
• 1 half sheet pan

Ingredients

For The Potatoes

• 2 pounds baby potatoes, halved or cut in quarters if larger
• 3 tbsp olive oil
• 2 tsp lemon pepper seasoning I use Dash salt-free
• 3/4 tsp kosher salt if lemon pepper seasoning has salt adjust as needed
• 1/4 tsp black pepper
• 1 tsp fresh thyme
• 1/2 cup red onion, sliced thin
• 2 tbsp fresh parsley, chopped

For The Honey Mustard Dressing

• 2 tbsp olive oil
• 1 1/2 tbsp Dijon mustard
• 2 tsp whole grain Dijon mustard
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• salt and pepper to taste

Instructions

Preheat oven to 400℉ and line a large sheet pan with parchment paper.

• Add prepared potatoes to a large mixing bowl and toss with olive oil, lemon pepper seasoning, salt, pepper, and fresh thyme. Transfer to your sheet pan lined with parchment paper and place in the oven to roast for 30-35 minutes, tossing half way through.

  2 pounds baby potatoes

  3 tbsp olive oil

  2 tsp lemon pepper seasoning

  3/4 tsp salt

  1/2 tsp black pepper

  1 tsp fresh thyme
• While potatoes are roasting make honey mustard dressing by combing all the dressing ingredients in a small bowl.

  2 tbsp olive oil

  1 1/2 tbsp Dijon mustard

  2 tsp whole grain Dijon mustard

  2 tbsp honey

  2 tbsp apple cider vinegar

  salt and pepper to taste.
• When potatoes are fork tender and golden brown, transfer to a large bowl and immediately add red onion, parsley, and pour on all the dressing while the potatoes are still warm. Toss well until the potatoes are well coasted. Serve right away.

  roasted potatoes

  1/2 cup red onion slices

  2 tbsp fresh parsley, chopped

  prepared honey mustard dressing

Notes

Tip

• Combine salad while potatoes are warm- For the best flavor and experience, you’ll want to add the honey mustard dressing while the potatoes are fresh out of the oven. This will immediately infuse all the flavor from the dressing into the potatoes.

 

Substitutions

• Potatoes– Yukon gold or red potatoes would be a good substitute for the baby potatoes. If you use russets, it’s best to peel them.
• Other seasonings- Add other seasonings like dried oregano, Italian seasoning, rosemary. If you enjoy spice add a pinch or two of red pepper flakes.
• Garlic flavor- For garlicky flavor add a couple teaspoons of minced garlic to the dressing or add it to the potatoes while they roast in the oven.
• Vinegar– A good substitute for apple cider vinegar would be red or white wine vinegar. You can even use fresh lemon juice in place of the vinegar.

 

Common Questions 

Can I serve this potato salad recipe cold?

Yes! While this is most enjoyed warm, it is still delicious chilled or at room temperature.

How long can I let the potato salad set out at room temperature?

Potato salad in general, with or without mayo, should be refrigerated after 2 hours. This is due to bacteria growing from the potatoes itself, not the dressing necessarily.

How far in advance can I make this salad ahead of time?

You can make this salad a few hours ahead of time but keep in mind it will need to be refrigerated and therefore it won’t be served warm.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 304kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 434mg | Potassium: 829mg | Fiber: 5g | Sugar: 9g | Vitamin A: 167IU | Vitamin C: 40mg | Calcium: 39mg | Iron: 2mg

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