Ingredients
2 lbs Baby Yukon Gold or Red potatoes, scrubbed and halved
1/4 cup Extra virgin olive oil
3 tbsp Whole grain mustard
2 tbsp Dijon mustard
2 tbsp Honey
1 tbsp Apple cider vinegar
1/2 small Red onion, finely diced
1/4 cup Fresh flat-leaf parsley, chopped
2 tbsp Fresh chives, minced
Salt and freshly cracked black pepper to taste
Instructions
Step 1: Place the potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until fork-tender.
Step 2: While potatoes are boiling, whisk together the olive oil, whole grain mustard, Dijon mustard, honey, and apple cider vinegar in a large mixing bowl until emulsified.
Step 3: Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess steam to escape. Do not let them cool completely.
Step 4: Add the warm potatoes to the bowl with the dressing. Add the diced red onion and toss gently with a large spoon to coat every piece evenly.
Step 5: Fold in the fresh parsley and chives. Season with additional salt and pepper to taste.
Step 6: Allow the honey mustard warm potato salad to rest for 10 minutes before serving to ensure the flavors are fully absorbed by the potatoes.
Notes
Always use waxy potatoes like Yukon Gold for the best texture. If you want more heat, add a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 7g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg