Go Back
–+ servings
Honey Mustard Potato Salad

Savory Honey Mustard Potato Salad You’ll Love This Summer

This Warm Honey Mustard Potato Salad combines crispy bacon, roasted red potatoes, and a delightful honey mustard vinaigrette, making it a must-try dish this summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Small Red Potatoes Cut in half for even roasting.
For the Dressing
  • 1/4 cup Red Wine Vinegar Apple cider vinegar works as a substitute.
  • 2 tablespoons Dijon Mustard Yellow mustard can be used for a milder touch.
  • 2 tablespoons Honey Maple syrup can be used for a twist.
  • 2 cloves Garlic Minced well for even distribution.
  • 1 teaspoon Kosher Salt Coarse sea salt can add texture.
  • 1/2 teaspoon Black Pepper Opt for freshly ground for best flavor.
  • 1/2 cup Olive Oil Avocado oil can be a suitable alternative.
For the Garnish
  • 4 slices Bacon Cook until crispy and chop coarsely.
  • 1/4 cup Fresh Italian Parsley Substitute with parsley or chives if desired.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions for Honey Mustard Potato Salad
  1. Preheat your oven to 375°F (190°C). Arrange the bacon slices flat on a baking sheet lined with parchment paper. Bake for about 15 minutes, flipping halfway through, until crispy and golden. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
  2. Using the same baking sheet with the leftover bacon grease, place the halved red potatoes cut side down. Roast in the oven for about 30 minutes, flipping halfway until fork-tender and lightly golden.
  3. While the potatoes are roasting, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, kosher salt, and black pepper in a large mixing bowl. Gradually drizzle in the olive oil, whisking continuously until well combined.
  4. Once the potatoes are roasted, add them and the chopped crispy bacon into the bowl with the vinaigrette. Gently toss to coat, allowing the potatoes to absorb the dressing.
  5. Fold in the torn fresh Italian parsley into the salad mixture and serve immediately for the best experience.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 320mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Can be frozen for up to 1 month; thaw in the fridge before reheating. Best served warm but can be eaten cold after refrigeration.

Tried this recipe?

Let us know how it was!