Honey Mustard Warm Potato Salad

When you want a potato salad that stands out from the classic mayo-based version, this Honey Mustard Warm Potato Salad is the answer. Roasted baby potatoes are tossed in a sweet and tangy honey mustard dressing, creating a light yet hearty dish. The roasted garlic, fresh thyme, and sliced red onion add depth of flavor, making it perfect for picnics, barbecues, holiday feasts, or a simple family dinner.

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons butter, melted
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• ½ red onion, finely sliced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme in the dressing)

Honey Mustard Dressing

• 1 ½ tablespoons Dijon mustard
• 2 teaspoons whole grain Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ¼ teaspoon salt and black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. Toss halved baby potatoes with melted butter, olive oil, garlic, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 40 minutes, flipping once, until golden and tender.
4. In a jar, combine Dijon mustard, whole grain mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Shake well to mix.
5. Transfer roasted potatoes to a bowl, add red onion and thyme, then pour over dressing. Toss gently and serve warm.

Serving and Storage Tips

• Serving: Best served warm straight from the oven, but also delicious chilled for a picnic or next-day lunch. Pairs well with grilled meats, seafood, or fresh salads.
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as potatoes lose texture after thawing.
• Reheating: Place in the oven at 300°F for 10 minutes or warm gently in the microwave.
• Meal Prep: Roast the potatoes ahead and add dressing just before serving for the freshest flavor.

Variations

• Herbed Potato Salad: Swap thyme with dill, parsley, or rosemary to change the herb profile.
• Spicy Honey Mustard Salad: Stir in a teaspoon of hot mustard or a pinch of chili flakes for heat.
• Cheese Lovers’ Version: Crumble feta, goat cheese, or blue cheese over the top for tangy richness.
• Mediterranean Style: Add kalamata olives, cherry tomatoes, and cucumbers for a refreshing twist.
• Green Veggie Boost: Toss in roasted asparagus, green beans, or broccoli for extra nutrition.
• Creamy Touch: Mix in a spoonful of Greek yogurt or sour cream with the dressing for a creamier version.
• Grainy Mustard Lovers’ Version: Increase the whole-grain mustard and reduce Dijon for a more textured dressing with pops of mustard seeds.
• Herb Garden Mix: Use a combination of fresh herbs such as parsley, dill, basil, and chives for a bright and aromatic twist.
• Roasted Garlic Infusion: Roast whole garlic cloves alongside the potatoes, then mash them into the dressing for a deeper, caramelized flavor.
• Mediterranean Lemon Potato Salad: Swap apple cider vinegar for lemon juice and add olives, sun-dried tomatoes, and crumbled feta for a Mediterranean feel.
• Smoked Paprika Kick: Sprinkle smoked paprika over the roasted potatoes before adding the dressing for a subtle smoky depth.
• Crispy Potato Salad: After roasting, broil the potatoes for 2–3 minutes for extra crunch before tossing with dressing.
• Honey Balsamic Version: Replace apple cider vinegar with balsamic vinegar for a sweeter, richer dressing.
• Nutty Crunch Salad: Add toasted almonds, walnuts, or pecans for a crunchy contrast to the creamy dressing and soft potatoes.
• Avocado Potato Salad: Dice ripe avocado and fold it in right before serving for a creamy, nutritious upgrade.
• Sweet Potato Swap: Use roasted sweet potatoes instead of baby potatoes for a sweeter, colorful version.
• Grilled Potato Salad: Instead of roasting, grill halved potatoes until charred and smoky, then toss with the honey mustard dressing.
• Zesty Citrus Twist: Add orange or lime zest to the dressing for a refreshing citrus lift.
• Protein-Packed Salad: Stir in grilled chicken strips, shrimp, or hard-boiled eggs to turn this side dish into a full meal.
• Vegan Maple-Mustard Salad: Replace honey with maple syrup and butter with olive oil for a vegan-friendly version that’s just as delicious.

FAQs

1. Can I make this potato salad ahead of time?
Yes, you can roast the potatoes and prepare the dressing in advance. Just combine before serving.

2. Is this potato salad served hot or cold?
It’s best warm, but can also be enjoyed at room temperature or chilled.

3. What type of potatoes work best?
Baby potatoes are ideal, but Yukon Gold or red potatoes also work well.

4. Can I use regular yellow mustard instead of Dijon?
Yes, but Dijon gives a smoother, more refined flavor.

5. How do I make it vegan?
Swap the butter for olive oil and use maple syrup instead of honey.

6. Can I double this recipe for a crowd?
Absolutely, just adjust roasting trays so the potatoes aren’t overcrowded.

7. What can I use instead of apple cider vinegar?
White wine vinegar or red wine vinegar are good substitutes.

8. Does this travel well for potlucks or picnics?
Yes, it’s sturdy and holds up well even after a few hours.

9. How do I keep the potatoes from getting soggy?
Make sure they roast in a single layer and don’t steam by overcrowding the pan.

10. Can I add protein to make it a main dish?
Yes, add grilled chicken, shrimp, or hard-boiled eggs for a complete meal.

This Honey Mustard Warm Potato Salad is a delicious alternative to traditional potato salad, offering a balance of sweet, tangy, and savory flavors. With simple ingredients and easy preparation, it’s perfect for both everyday meals and special occasions. Whether you enjoy it warm or chilled, this recipe is sure to become a new favorite on your table.

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