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Honey Mustard Red Potato Salad

This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    16 servings


  • 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


  • 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.
  • 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.
  • 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.
Nutrition Facts
3/4 cup: 138 calories, 7g fat (1g saturated fat), 0 cholesterol, 233mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Average Rating:
  • lisa59
    Jun 16, 2020

    Can someone tell me which Taste of Home cookbook this recipe came out of? Thank you!

  • justfixit
    Jun 3, 2019

    Thank you to Brittany Allyn for sharing this recipe. I made it exactly as posted except for two minor changes: slightly less mustard, and dillweed instead of thyme. Everyone thoroughly enjoyed this potato salad, and even my picky husband ate it without complaining - High praise indeed!

  • pajamaangel
    May 18, 2019

    No comment left

  • LPHJKitchen
    Apr 1, 2019

    This potato salad is a great alternative to the mayo based. Slightly sweet yet tangy and doesn't have a heavy taste. Perfect for all sorts of meals!

  • delowenstein
    Jul 10, 2018

    My only 2 changes were using 1-1/2 lbs. red potato salad and regular salt. I'd cooked potatoes 20 minutes total and added 1 Tbsp. white vinegar to water before cooking! This potato salad is a real keeper! I am NOT a fan of mayo-based potato salad! The vinaigrette-type dressing added so much to this salad!