Honey Mustard Red Potato Salad Recipe

Name: Honey Mustard Red Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds baby red potatoes, unpeeled, 1/2 teaspoon sea salt, 2 green onions, 1 cup finely diced celery, and more.

Yes, Honey Mustard Red Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey Mustard Red Potato Salad

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