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
- Simple yet delicious
- Tangy and full of flavor
- Great for any occasion
- No-mayo potato salad
- Sure to impress your guests
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
- 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.
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
- 💡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.
Common Questions
Yes! While this is most enjoyed warm, it is still delicious chilled or 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.
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.
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
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 tablespoon olive oil
- 2 teaspoon lemon pepper seasoning I use Dash salt-free
- ¾ teaspoon kosher salt if lemon pepper seasoning has salt adjust as needed
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme
- ½ cup red onion, sliced thin
- 2 tablespoon fresh parsley, chopped
For The Honey Mustard Dressing
- 2 tablespoon olive oil
- 1 ½ tablespoon Dijon mustard
- 2 teaspoon whole grain Dijon mustard
- 2 tablespoon honey
- 2 tablespoon 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 potatoes3 tablespoon olive oil2 teaspoon lemon pepper seasoning¾ teaspoon salt½ teaspoon black pepper1 teaspoon fresh thyme
- While potatoes are roasting make honey mustard dressing by combing all the dressing ingredients in a small bowl. 2 tablespoon olive oil1 ½ tablespoon Dijon mustard2 teaspoon whole grain Dijon mustard2 tablespoon honey2 tablespoon apple cider vinegarsalt 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 potatoes½ cup red onion slices2 tablespoon fresh parsley, choppedprepared honey mustard dressing
Notes
- Combine salad while potatoes are warm-Â 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.
- 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-Â Add other seasonings like dried oregano, Italian seasoning, rosemary. If you enjoy spice add a pinch or two of red pepper flakes.
- Garlic flavor-Â 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.
Nutrition
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