Honey Mustard Potato Salad


Prep Time: 15 minutes

Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Category: Side Dish

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Notes After Making

Add

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Ingredients

  • 1½ pounds baby potatoes, scrubbed
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 1 garlic clove, finely grated
  • 1 tablespoon white wine vinegar or rice vinegar
  • 1 teaspoon mild curry powder
  • ½ teaspoon onion powder
  • 3 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey or maple syrup
  • Finely chopped chives, for garnish (optional)

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Instructions

  1. Add the potatoes to a large pot and cover with cold, salted water. Bring to a boil over high heat.
  2. Add the eggs, reduce the heat to medium-low, and simmer until the potatoes are nearly fork-tender and the eggs are hard-boiled, about 10 minutes.
  3. Turn off the heat. Transfer the eggs to a bowl of cold running water until cool enough to handle, about 1 minute.
  4. Drain the potatoes and return them to the pot. Cover immediately and let them finish cooking in their own steam on the warm burner for 10–15 minutes.
  5. Transfer the potatoes to a cutting board and let cool slightly.
  6. In a large bowl, whisk together the garlic, vinegar, curry powder, and onion powder.
  7. Add the mayonnaise, mustard, and honey, whisking until smooth. Season with salt and pepper to taste.
  8. Cut the potatoes in half, or into quarters if large.
  9. Peel and coarsely chop the eggs.
  10. Add the warm potatoes and eggs to the dressing and gently toss to coat. Adjust salt, if needed. 
  11. Sprinkle with chives, if using.
  12. Serve warm, at room temperature, or chilled.

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Jessica’s Notes

Best served with:

  • Grilled chicken, burgers, barbecue, sandwiches, or picnic meals.

Wine pairing:

  • An off-dry Riesling or aromatic Gewürztraminer complements the curry spices.

Prep Ahead:

  • Can be made up to 1 day ahead and refrigerated.
  • Flavor improves after a few hours of chilling.

Storage:

  • Cover and refrigerate for up to 3 days.

Freezer-friendly:

  • No

Variations:

  • Add diced celery for crunch.
  • Stir in chopped dill pickles or relish for tanginess.
  • Substitute Greek yogurt for part of the mayonnaise.
  • Add crispy bacon or green onions before serving.

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