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.