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Honey Mustard Potato Salad

Honey mustard potato salad with sweet tangy honey-Dijon dressing and tender red potatoes. Creamy, herb-fresh, and chilled for a thicker, more cohesive salad texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, cubed
Dressing
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste
Vegetables and herbs
  • 0.5 cup celery, diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the red potatoes in salted water over high heat until tender, 10-15 minutes, then drain and cool to room temperature for a clearer, non-mushy bite.
  2. Spread the drained potatoes on a sheet pan to cool faster, 10-15 minutes, until they look dry on the surface with no steam lingering.
Make the honey mustard dressing
  1. Mix mayonnaise, Dijon mustard, honey, and apple cider vinegar in a bowl until smooth and glossy, 1-2 minutes, then season with salt and pepper to taste while the texture is still fluid.
Assemble and chill
  1. Combine the cooled potatoes with celery, red onion, and parsley so the mix is evenly speckled with herbs, 1-2 minutes, and nothing looks dry.
  2. Pour the honey mustard dressing over the potato mixture and toss thoroughly, 2-3 minutes, until every cube is lightly coated.
  3. Refrigerate the salad for 2 hours, tightly covered, so it thickens and the flavors meld; serve cold when the surface looks set and creamy.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing clings instead of getting watery. Refrigerate in a sealed container up to 4 days; freeze not recommended. For a lighter option, use light mayonnaise (or a Greek-yogurt mayo blend) to keep the creamy honey-mustard flavor with less fat.