Honey Mustard Red Potato Salad
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
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
- DRESSING:
- 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
Reviews
Can someone tell me which Taste of Home cookbook this recipe came out of? Thank you!
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!
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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!
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!