This easy recipe for warm honey mustard potato salad is sure to be a hit at your next barbecue or potluck. With the added bonus of bacon, it’s a flavorful twist on a classic dish. It combines roasted red potatoes, crisp bacon, and a mouthwatering sweet honey mustard vinaigrette that is drizzled over the top.
This potato salad is served warm, so be ready to serve shortly after the potatoes come out of the oven. Prepare to have your taste buds tantalized. This is such a refreshing change from a mayonnaise-based potato salad. My family loves it when I serve this side dish with grilled chicken, oven-baked beef brisket, and air-fried salmon.
Ingredients Needed
- Potatoes: red or Yukon gold work best
- Bacon: I used nitrate-free bacon, but it is getting harder to find
- Vinegar: red wine or apple cider
- Mustard: Dijon or grainy brown mustard
- Honey: or maple syrup
- Garlic: fresh is always best
- Salt: sea or kosher
- Black pepper: freshly ground
- Olive oil: extra virgin
- Herbs: fresh parsley, thyme, or dill
How To Make Honey Mustard Potato Salad
Start by cooking your bacon in the oven. Simply place it flat in a single layer on a baking. Bake for about 15 minutes or until tender, flipping halfway through the baking process. Move the bacon to paper towels; however, do not wash or clean the bacon grease off the baking pan.
Instead, place your potato halves cut side-down on the baking sheet. Bake for about 30 minutes or until fork tender, flipping halfway through the roasting process.
In a large bowl, whisk together vinegar, Dijon mustard, honey, garlic, salt, and pepper. Slowly whisk in the olive oil. Then, grab a cutting board and coarsely chop the bacon. Finally, gently toss in the hot potatoes with the bacon, vinaigrette, and freshly chopped parsley.
Recipe Tips
- Red potatoes or Yukon gold potatoes are best for this potato salad as they hold up well during roasting.
- The bacon should be cooked crispy and coarsely chopped
- Feel free to mix the vinaigrette ahead of time and store it in the fridge. Remove from the refrigerator 45 minutes in advance to warm to room temperature.
- Other vegetables to consider adding for texture and flavor include chopped red onion, celery, and capers.
- For the best flavor, garnish with chopped fresh herbs like Italian parsley, dill, chives, or green onions right before serving.
More Potato Recipes
Honey Mustard Potato Salad
Ingredients
- 2 lbs. small red potatoes cut in half
- 4 slices bacon
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup olive oil
- 1/4 cup fresh Italian parsley torn
Instructions
- Preheat oven to 375 degrees. Lay bacon on a baking sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
- Using the same baking sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
- In a mixing bowl, combine the vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Whisk in olive oil slowly to combine. Coarsely chop the bacon. Gently toss in the potatoes with bacon, dressing, and parsley.
Notes
- Red potatoes or Yukon gold poatoes are best for this potato salad as they hold up well during roasting.
- The bacon should be cooked crispy and coarsely chopped
- Feel free to mix the vinaigrette ahead of time and store it in the fridge. Remove from the refrigerator 45 minutes in advance to warm to room temperature.
- Other vegetables to consider adding for texture and flavor include chopped red onion, celery, and capers.
- For the best flavor, garnish with chopped fresh herbs like Italian parsley, dill, chives, or green onions right before serving.
Nutrition
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Brenda
Loved this recipe! Delicious – and I used the leftover dressing to make a simple salad using romaine lettuce and shaved parm cheese!
Beth Pierce
Thanks so much!! Yummy! I wish I was joining you for lunch!!
Suzanne
This was really good, but I agree with comment above – when I doubled the recipe, there was way too much dressing. I will definitely make it again though! Thanks!
Beth Pierce
I will have to look at that recipe again and see if I need to cut the dressing down. Thanks for letting me know.
Nicole warren
Excellent potato salad! Just made this to go with wings on the grill and it’s so yummy! This dressing would be good on a green salad! Thank you for my new go to potato salad!
Beth Pierce
You are most welcome! Thanks for leaving such a sweet comment! I am glad that you liked it. Yes that dressing would be delicious on some spring greens.
Linda
Can I use regular white vinegar? I never have any of those fancy kinds as I so seldom use any vinegar.
Beth Pierce
Yes you can.
Kandy
Soooo… meant to be served warm, right?
Beth Pierce
Yes but good both ways.
Linda
I can’t wait to try this. I like the tang this potato salad offers with the vinegar and mustard. I love your German Potato salad, I always use more cider vinegar than called for. I enjoy so many of your recipes. We must have the same tastes!
Kylie Downes
Just getting this ready for our first BBQ of the season, can’t wait to try this. Thank you for sharing mmmmmmmmmm
bpierce
You are most welcome!! You must live in a climate a little different than ours. We are headed into winter!! 🙂
Mel
Ohhh my, I definitely going to try some of your recipes, thanks soo much for sharing with us, 🙂
bpierce
My pleasure. Anytime!!
Jessica Hapak
Made this for dinner! Super tasty- the dressing is really nice. I may duplicate it for salads. Or maybe some cooked string beans as a glaze? I didn’t have parsley and I used 1/4 a cup of oil oil (partly because of other reviews, partly because that’s all I had). Will make again!
bpierce
Glad that you liked it. Let me know how it tastes on your salads? 🙂
Nancy
Making this for Dinner. Sounds yummy!
bpierce
Sounds like a great plan. Thanks!! 🙂 Let me know what you think!!
Marilyn
It is amazing how we can simply read a recipe and KNOW that it will be wonderful!!
bpierce
Thanks. I needed this! A little pick me up! 🙂
yeni
Made these last night and they turned out fab. I didn’t have any bacon on hand, but it tasted fine without it. I also used half the oil. Excellent recipe, thanks!
bpierce
You are most welcome!!! 🙂
Susan Rayfield
I note it is called “Warm Bacon . . .” and am curious about leftovers. Can it be served chilled?
bpierce
Sure!!! 🙂
Marie
I would use 3 lbs of potatoes and leave the rest of the recipe the same. The dressing was way too much for 1 1/2 lbs of potatoes.
bpierce
I will take another look at this recipe and see if I need to adjust. Thanks so much for letting me know. My readers are the best!!
Dani
At what point do you include the bacon? I just assumed that you sprinkled it over the top after you tossed it with the dressing and parsley?
bpierce
Yes I am sorry about the delay. I have updated the recipe but yes you would coarsely chop the bacon and add with the dressing and parsley!
Dani
Thanks!! I served this last night at my family easter dinner and it was a hit! I doubled the recipe, though I shouldn’t have doubled the oil, the potatos were swimming in the dressing. Still great though!
Deborah
What is the serving size and how many servings in recipe?
bpierce
It depends on the size of the potatoes. I would say this feeds 4-6 with 3-4 potatoes each. 🙂