Name: Vegetable-packed Honey Mustard Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs small potatoes (Yukon gold or baby potatoes); 1 cup carrots, peeled and julienned; 1/2 red onion, thinly sliced; 1/2 cup celery, finely chopped; 1/4 cup fresh chives, chopped (optional); 1/4 cup Dijon mustard; 2 tablespoons honey; 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar; Salt and pepper to taste

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This Vegetable-packed Honey Mustard Potato Salad combines tender potatoes with a creamy, tangy honey mustard dressing and a variety of fresh vegetables. Perfect for picnics, barbecues, or as a hearty side dish, this recipe is a light and flavorful twist on the traditional potato salad.

Why You’ll Love This Recipe

This Honey Mustard Potato Salad offers a delicious balance of flavors and textures. The creamy, slightly sweet dressing pairs perfectly with the crunchy vegetables, and the tender potatoes provide a satisfying base. With its fresh ingredients and easy preparation, this salad is an ideal choice for warm-weather gatherings or any meal that needs a vibrant, vegetable-packed side dish.

Ingredients

For the salad:

2 lbs small potatoes (Yukon gold or baby potatoes)
1 cup carrots, peeled and julienned
1/2 red onion, thinly sliced
1/2 cup celery, finely chopped
1/4 cup fresh chives, chopped (optional)

For the honey mustard dressing:

1/4 cup Dijon mustard
2 tablespoons honey
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and pepper to taste

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare the potatoes: Wash and scrub the potatoes. Cut them into bite-sized chunks and boil them in salted water for 10-12 minutes, or until fork-tender. Drain the potatoes and allow them to cool to room temperature.
Prepare the vegetables: While the potatoes are cooling, julienne the carrots, slice the red onion, and chop the celery into small pieces. Set aside.
Make the dressing: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, salt, and pepper until smooth and well-combined.
Assemble the salad: In a large bowl, combine the cooled potatoes, carrots, red onion, and celery. Pour the honey mustard dressing over the salad and toss gently to coat.
Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Garnish with chopped chives, if desired.

Serve chilled as a perfect side dish.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 30 minutes (plus chilling time)
Servings: 6 servings
Calories: 250 kcal per serving

Variations

Add protein: For a more filling dish, add cooked chicken or bacon pieces.
Use different vegetables: You can swap the red onion for green onions or add peas, corn, or bell peppers for extra color and flavor.
Make it lighter: Use Greek yogurt in place of mayonnaise for a lighter dressing.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This dish is best served chilled and doesn’t require reheating. Simply remove it from the refrigerator and serve.

FAQs

1. Can I use different types of potatoes for this recipe?

Yes, you can use any type of potatoes that you prefer. Yukon Gold or baby potatoes work best due to their creamy texture, but russet potatoes can be used as well.

2. Can I make the potato salad ahead of time?

Yes, this potato salad can be made ahead of time. In fact, it tastes even better after the flavors have had time to meld together in the fridge for a few hours or overnight.

3. Is this potato salad vegan-friendly?

This recipe is not vegan due to the mayonnaise, but you can substitute with a vegan mayonnaise to make it vegan-friendly.

4. Can I add more vegetables to this salad?

Absolutely! Feel free to add more vegetables such as bell peppers, peas, or even green beans to customize the salad to your liking.

5. How long can I store leftover potato salad?

Leftover potato salad can be stored in the refrigerator for up to 3 days. Be sure to store it in an airtight container to keep it fresh.

6. Can I use store-bought dressing instead of making my own?

Yes, you can use store-bought honey mustard dressing, but making your own allows for a fresher taste and more control over the ingredients.

7. What can I serve this potato salad with?

This potato salad makes a perfect side dish for barbecues, picnics, grilled meats, or even as a light meal on its own.

8. Can I make the dressing spicier?

Yes, if you prefer a spicier kick, you can add a bit of hot sauce or cayenne pepper to the dressing.

9. Is this potato salad gluten-free?

Yes, this potato salad is naturally gluten-free as it doesn’t contain any gluten-containing ingredients.

10. Can I make this potato salad without mayonnaise?

Yes, if you prefer a lighter version, you can use Greek yogurt or a dairy-free alternative in place of mayonnaise.

Conclusion

This Vegetable-packed Honey Mustard Potato Salad is a refreshing and flavorful side dish that pairs perfectly with any meal. Whether you’re serving it at a barbecue, picnic, or family dinner, it’s sure to be a crowd-pleaser. With its combination of creamy dressing, fresh vegetables, and tender potatoes, it offers both comfort and a burst of fresh flavors.

Vegetable-packed Honey Mustard Potato Salad

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Author: Mia
Total Time: 30 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A light and tangy potato salad made with creamy honey mustard dressing, packed with fresh vegetables like carrots, red onion, and tender potatoes. Perfect for picnics, barbecues, or as a hearty side dish.

Instructions

Prepare the potatoes: Wash and scrub the potatoes. Cut them into bite-sized chunks and boil them in salted water for 10-12 minutes, or until fork-tender. Drain the potatoes and allow them to cool to room temperature.
Prepare the vegetables: While the potatoes are cooling, julienne the carrots, slice the red onion, and chop the celery into small pieces. Set aside.
Make the dressing: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, salt, and pepper until smooth and well-combined.
Assemble the salad: In a large bowl, combine the cooled potatoes, carrots, red onion, and celery. Pour the honey mustard dressing over the salad and toss gently to coat.
Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Garnish with chopped chives, if desired.
Serve chilled as a perfect side dish.

Notes

This salad is perfect for picnics or barbecues, as it can be made ahead of time and chilled.
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch and flavor.
If you prefer a creamier dressing, add a little more mayonnaise or substitute some sour cream.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American