Ingredients
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
3 tbsp extra virgin olive oil
2 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp honey
2 tbsp apple cider vinegar
1/2 red onion, finely diced
1/4 cup fresh flat-leaf parsley, chopped
Salt and black pepper to taste
Instructions
Step 1: Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
Step 2: Bring the water to a boil, then reduce heat and simmer for 10-12 minutes or until the potatoes are fork-tender but not falling apart.
Step 3: While potatoes cook, whisk together olive oil, Dijon mustard, whole grain mustard, honey, and apple cider vinegar in a small bowl until emulsified.
Step 4: Drain the potatoes and transfer them to a large mixing bowl while still hot.
Step 5: Pour the honey mustard dressing over the potatoes. Add the diced red onion and parsley.
Step 6: Gently toss to coat all potatoes evenly. Season with salt and pepper to taste. Let sit for 10 minutes before serving warm.
Notes
Use waxy potatoes for the best texture. If making ahead, add a splash of vinegar before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American/German Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 7g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: honey mustard warm potato salad, warm potato salad, no mayo potato salad, side dish, potatoes
