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Honey Mustard Potato Salad

Honey mustard potato salad with a sweet-tangy honey Dijon dressing and creamy, tender red potatoes. Cubed potatoes are boiled until tender, cooled, then tossed with celery, red onion, and parsley for a classic BBQ side feel.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed for even cooking.
Honey mustard dressing
  • 1 cup mayonnaise Use full-fat mayo for a thicker dressing.
  • 0.25 cup Dijon mustard Provides sharp tang.
  • 0.25 cup honey For sweet-tang balance.
  • 2 tbsp apple cider vinegar Adds bright acidity.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Salad add-ins
  • 0.5 cup celery Diced for crunch.
  • 0.25 cup red onion Finely diced for mild bite.
  • 0.25 cup fresh parsley Chopped for fresh flavor.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a large pot of salted water to a boil, add cubed red potatoes, and boil until tender, about 12 to 15 minutes, with visible steam and a fork easily sliding through. Drain the potatoes and spread them on a sheet pan to cool until room temperature, about 10 to 15 minutes, with the surface no longer steaming.
Make the honey mustard dressing
  1. In a mixing bowl, whisk mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and glossy, about 1 to 2 minutes, with no mustard streaks visible.
Assemble and chill
  1. Add celery, red onion, and parsley to the cooled potatoes and gently toss until evenly distributed, about 1 to 2 minutes, with herbs speckled throughout.
  2. Pour the honey mustard dressing over the potato mixture and toss well until every piece looks coated, about 2 to 3 minutes, with a creamy sheen clinging to the potatoes.
  3. Cover and refrigerate for 2 hours before serving, until cold throughout and flavors meld, with the salad firming slightly at the edges.

Notes

For the best texture, cool potatoes fully before mixing so the dressing doesn’t thin out. Refrigerate in a covered container for up to 4 days; freeze is not recommended. For a lighter version, replace half the mayonnaise with plain Greek yogurt while keeping the honey mustard balance.