Honey-Mustard Potato Salad
Total TimePrep: 40 min. + chilling
- 5 pounds red potatoes
- 2 cups chopped celery
- 1 cup chopped sweet red pepper
- 4 large hard-boiled large 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-boiled 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.
Editor's NoteThis recipe was tested with Splenda brown sugar blend.
Nutrition Facts3/4 cup: 207 calories, 9g fat (2g saturated fat), 58mg cholesterol, 335mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 5g protein.
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Sep 2, 2013
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.
Jun 17, 2012
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.
Jun 9, 2011
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.
Sep 2, 2010
I have made this several times and my friends and family love it!