Dairy Free | Gluten Free | Salads | Sides
Honey Mustard Potato Salad
Honey mustard potato salad is a flavorful side dish with baby yellow potatoes, bacon, and chives in a creamy honey mustard dressing. You’ll be making this delicious potato salad variation all summer long.
Looking for more potato recipes? Try my roasted harissa potatoes with lemon & mint, warm potato asparagus salad, or crispy smashed potatoes.
Ingredient Notes
- Baby yellow potatoes
- Bacon
- Chives
- Dill pickles – for added crunch. Make sure to use dill, not sweet pickles, otherwise it’ll be too sweet.
- Creamy honey mustard dressing – mayo, dijon mustard, yellow mustard, honey, white wine vinegar, garlic powder, onion powder, and kosher salt.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this honey mustard potato salad recipe using what you already have? Here are some ideas…
- No yellow baby potatoes? – opt for small Yukon gold, fingerling, creamer potatoes, or new potatoes.
- No mayo? – you can also use plain yogurt.
- Don’t eat pork? – you can also use turkey bacon.
- Don’t like pickles? – you could also add diced shallot or red onion, celery, etc.
- Add-ins – shallot, green onion, chopped hard boiled egg, minced fresh dill, etc.
Helpful Tips
- Store leftovers in an airtight container in the fridge for 3-5 days.
- For the best flavor, make the potato salad ahead. This gives the potatoes more time to soak up the flavors in the dressing.
Serving Ideas
This potato salad is great served as a side at BBQs or picnics, but it also makes a delicious dinner side dish for:
- stand alone proteins like my crispy air fryer chicken bites, lemon butter fish, pistachio crusted chicken, or bbq salmon bites
- served along side a steak caesar salad or my chicken caesar burgers
More Summer Salads
- Curry Pasta Salad
- Peach Salad With Crispy Prosciutto
- Cantaloupe Melon Salad
- Mexican Street Corn Pasta Salad With Shrimp (DF)
Did you try this honey mustard potato salad? If so, please leave a comment & a star rating below. Thank you!
Honey Mustard Potato Salad
Honey mustard potato salad is a flavorful side dish with baby yellow potatoes, bacon, and chives in a creamy honey mustard dressing. You'll be making this delicious potato salad variation all summer long.
Ingredients
- 2 pounds baby yellow potatoes
- 6 strips bacon cut into ½ inch pieces
- ⅓ cup chopped chives
- ¼ cup diced dill pickles
Creamy Honey Mustard Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- 1 tablespoon honey
- 2 teaspoons white wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pinch of kosher salt
Instructions
- Cook potatoes. Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat then reduce to medium heat and simmer until the potatoes can be easily pierced with the tip of a knife or a fork, about 20 minutes.
- Drain. Drain the potatoes in a colander and rinse with cold water. Allow them to rest for 5-10 minutes to further cool before handling them.
- Cook bacon. Heat a large skillet over medium heat. Once hot, add the bacon pieces and cook stirring often until cooked through. Remove from the heat. Using a slotted spoon, transfer the cooked bacon pieces to a plate lined with paper towels to soak up the excess grease.
- Slice. Slice each potato into quarters and add to a large mixing bowl along with the chives, pickles, and bacon pieces.
- Make dressing. In a small bowl, whisk together mayonnaise, dijon mustard, yellow mustard, honey, white wine vinegar, garlic powder, onion powder, and pinch of kosher salt until smooth.
- Combine. Pour the dressing over the top and toss well to combine. Enjoy!
Notes
See the blog post for helpful tips as well as a make it your way section with substitutions & variations to use what you already have on hand.