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