Honey Mustard Red Potato Salad

“This summer cookout star is crunchy-delicious with a brilliant zesty dressing.” —Brittany Allyn, Mesa, Arizona

Honey Mustard Red Potato Salad recipeTaste of Home
Servings Prep Time Cook Time
16servings 20minutes 20minutes
Servings Prep Time
16servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
  2. Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
  3. Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Recipe Notes

Nutrition Facts

3/4 cup: 138 calories, 7g fat (1g saturated fat), 0 cholesterol, 233mg sodium, 19g carbohydrate (3g sugars, 2g fibre), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.