- 5 pounds red potatoes
- 2 cups chopped celery
- 1 cup chopped sweet red pepper
- 4 large hard-cooked eggs, chopped
- 2 green onions, chopped
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- 1/2 cup prepared mustard
- 1/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
- Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.
Reviews for Honey-Mustard Potato Salad
"This recipe got mixed reviews with my family. My parents loved it, my niece said there was too much celery and I found the mustard taste to be way too intense even though I increased the sour cream to 1 cup to mellow it out. I probably will not make this again but I won't be surprised if my mom asks for the recipe."
"I served this at my eldest's graduation party and received many kudos. My sister has now come up with a family dinner where I MUST bring it. I was expecting to taste the honey mustard though and was disappointed that I didn't, so it became potato salad. I am going try to omit the yellow mustard and replace it with more honey mustard to see if that helps."
"I doubled the green onions for extra flavor and it was very good. I used standard yellow "hot dog" mustard for the prepared mustard. Next time I thing I'll try Dijon or Creole mustard."
"I have made this several times and my friends and family love it!"