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Honey-Mustard Potato Salad

 Honey-Mustard Potato Salad
“Whenever there is a picnic or cookout, I am asked to bring this potato salad,” writes Alicia Quadrozzi from Escondido, California. “It’s tangy and a little different.”
16 ServingsPrep: 40 min. + chilling

Ingredients

  • 5 pounds red potatoes
  • 2 cups chopped celery
  • 1 cup chopped sweet red pepper
  • 4 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

Directions

  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 207 calories, 9 g fat (2 g saturated fat), 58 mg cholesterol, 335 mg sodium,

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Honey-Mustard Potato Salad (continued)

Nutritional Facts: 28 g carbohydrate, 3 g fiber, 5 g protein.