Classic Honey Mustard Potato Salad

I’ve been making the same boring potato salad for years, but this honey mustard version has completely changed the game for me! The combination of sweet honey and tangy whole grain mustard creates this addictive dressing that clings to every roasted potato cube. Trust me, once you try this at your next barbecue or potluck, you’ll never go back to the mayo-heavy stuff again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 17-21 g
• Fat: 80-90 g
• Carbohydrates: 160-180 g

Ingredients

For the potatoes:

• 2 lb potatoes (cut into 1-inch cubes for even roasting)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp olive oil
• 4 garlic cloves (freshly minced for best aroma)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 red onion, finely diced
• 2 tsp fresh thyme
• 1/2 tsp smoked paprika

For the dressing:

• 1 1/2 tbsp mustard (I prefer Hellmann's for a creamier base)
• 1 tbsp whole grain mustard (adds a nice pop of texture)
• 2 1/2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp fresh lemon juice

Step 1: Prepare and Roast the Potatoes

• 2 lb potatoes
• 2 tbsp butter
• 3 tbsp olive oil
• 4 garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Preheat your oven to 400°F (the original recipe calls for 350°F, but I find the higher heat creates better caramelization and crispy edges on the potatoes).

Cut the potatoes into 1-inch cubes for even roasting.

In a large bowl, toss the potato cubes with butter, olive oil, minced garlic, salt, pepper, and smoked paprika until evenly coated.

Spread them in a single layer on a large rimmed baking sheet and roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.

Step 2: Build the Honey Mustard Dressing

• 1 1/2 tbsp mustard
• 1 tbsp whole grain mustard
• 2 1/2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp fresh lemon juice

While the potatoes roast, prepare the dressing.

In a jar with a tight-fitting lid, combine both mustards, honey, apple cider vinegar, and fresh lemon juice.

Seal the jar and shake vigorously for about 30 seconds until the dressing emulsifies and becomes creamy and well-blended.

I prefer using a combination of smooth and whole grain mustard because the whole grain adds visual texture and a pleasant pop when you bite into it, while the creamy mustard creates a silky base.

Step 3: Assemble and Dress the Salad

• roasted potatoes from Step 1
• 1/2 red onion
• 2 tsp fresh thyme
• honey mustard dressing from Step 2

Remove the roasted potatoes from the oven and transfer them to a large bowl while they're still warm.

This is important—the warm potatoes will absorb the dressing better and allow the flavors to meld together more effectively.

Add the finely diced red onion and fresh thyme to the warm potatoes, then pour the honey mustard dressing over everything.

Gently toss until all the potatoes are evenly coated with the dressing.

Taste and adjust seasoning if needed.

Step 4: Rest and Serve

Let the potato salad rest for 5 minutes to allow the flavors to fully develop and meld together.

Serve warm or at room temperature, depending on your preference.

I like to serve this while it's still slightly warm because the dressing clings to the potatoes better and the overall dish feels more cohesive.

Classic Honey Mustard Potato Salad

Delicious Classic Honey Mustard Potato Salad recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings: 4 servings

Calories: 1425

Ingredients Method

Ingredients

  

For the potatoes

• 2 lb potatoes (cut into 1-inch cubes for even roasting)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp olive oil
• 4 garlic cloves (freshly minced for best aroma)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 red onion, finely diced
• 2 tsp fresh thyme
• 1/2 tsp smoked paprika

For the dressing

• 1 1/2 tbsp mustard (I prefer Hellmann's for a creamier base)
• 1 tbsp whole grain mustard (adds a nice pop of texture)
• 2 1/2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp fresh lemon juice

Method

 

1. Preheat your oven to 400°F (the original recipe calls for 350°F, but I find the higher heat creates better caramelization and crispy edges on the potatoes). Cut the potatoes into 1-inch cubes for even roasting. In a large bowl, toss the potato cubes with butter, olive oil, minced garlic, salt, pepper, and smoked paprika until evenly coated. Spread them in a single layer on a large rimmed baking sheet and roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.
2. While the potatoes roast, prepare the dressing. In a jar with a tight-fitting lid, combine both mustards, honey, apple cider vinegar, and fresh lemon juice. Seal the jar and shake vigorously for about 30 seconds until the dressing emulsifies and becomes creamy and well-blended. I prefer using a combination of smooth and whole grain mustard because the whole grain adds visual texture and a pleasant pop when you bite into it, while the creamy mustard creates a silky base.
3. Remove the roasted potatoes from the oven and transfer them to a large bowl while they're still warm. This is important—the warm potatoes will absorb the dressing better and allow the flavors to meld together more effectively. Add the finely diced red onion and fresh thyme to the warm potatoes, then pour the honey mustard dressing over everything. Gently toss until all the potatoes are evenly coated with the dressing. Taste and adjust seasoning if needed.
4. Let the potato salad rest for 5 minutes to allow the flavors to fully develop and meld together. Serve warm or at room temperature, depending on your preference. I like to serve this while it's still slightly warm because the dressing clings to the potatoes better and the overall dish feels more cohesive.