Honey Mustard Red Potato Salad Recipe

Honey Mustard Red Potato Salad Recipe
Honey Mustard Red Potato Salad Recipe photo by Taste of Home
Publisher Photo

Honey Mustard Red Potato Salad Recipe

Be the first to add a review
Publisher Photo
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 3 pounds baby red potatoes, unpeeled
  • 1/2 teaspoon sea salt
  • 2 green onions
  • 1 cup finely diced celery
  • 1/2 cup diced red onion
  • 1 medium carrot, grated
  • DRESSING:
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup extra virgin olive oil

Directions

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices. Yield: 16 servings.
Originally published as Honey Mustard Red Potato Salad in Taste of Home Summer 2018

Nutritional Facts

3/4 cup: 138 calories, 7g fat (1g saturated fat), 0 cholesterol, 233mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Popular Videos

  • 3 pounds baby red potatoes, unpeeled
  • 1/2 teaspoon sea salt
  • 2 green onions
  • 1 cup finely diced celery
  • 1/2 cup diced red onion
  • 1 medium carrot, grated
  • DRESSING:
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup extra virgin olive oil
  1. Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
  2. Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
  3. Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices. Yield: 16 servings.
Originally published as Honey Mustard Red Potato Salad in Taste of Home Summer 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoney Mustard Red Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review