Description
A tangy and sweet warm potato salad tossed in a creamy honey mustard dressing, perfect as a side dish for barbecues or hearty meals.
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onions
- Optional: 2 slices cooked bacon, crumbled
Instructions
- Place the halved potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain and set aside.
- In a large mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper to make the dressing.
- Add the warm potatoes to the bowl with the dressing and gently toss to coat.
- Stir in the chopped red onion, parsley, and green onions. Add bacon if using.
- Serve warm or at room temperature.
Notes
- Best served warm but also delicious at room temperature.
- You can substitute whole grain mustard for Dijon for added texture.
- Add hard-boiled eggs for extra protein.