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Honey Mustard Potato Salad

Honey mustard potato salad with sweet tangy honey-mustard dressing and creamy, tender red potatoes. Cubed potatoes are boiled until just tender, tossed with celery, red onion, and parsley, then chilled for bold flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes cubed
  • 1 cup mayonnaise
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp apple cider vinegar
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the cubed red potatoes. Boil for 10-15 minutes, stirring once or twice, until the largest pieces are easily pierced with a fork (tender but not falling apart).
  2. Drain the potatoes and spread them on a tray or plate to cool for 10-15 minutes. Cool to room temperature before mixing so the dressing stays creamy and doesn’t thin.
Make the honey mustard dressing
  1. In a mixing bowl, whisk the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and thick. Whisk for 30-45 seconds, until the honey is fully incorporated and the dressing looks glossy.
Assemble and chill
  1. Add the cooled potatoes to the dressing and toss until every cube is coated. Toss gently so the potatoes hold their shape and the mixture looks creamy throughout.
  2. Fold in the celery, red onion, and fresh parsley, then toss again to distribute the add-ins evenly. Stop when you no longer see dry bits around the potatoes.
  3. Transfer to a serving bowl, cover, and refrigerate for 2 hours. Chill until cold and set, then stir once before serving for an even, sweet tangy coating.

Notes

Pro tip: for the best creamy texture, cool the potatoes to room temperature before combining—warm potatoes can thin the dressing. Store covered in the refrigerator for 3-4 days; this salad does not freeze well due to texture changes. For a lighter version, swap half the mayonnaise for Greek yogurt while keeping the same honey mustard balance.