Honey Mustard Potato Salad

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

Four Bean Salad

Air Fryer Brussels Sprouts

Bacon Wrapped Asparagus

Southern Collard Greens

Roasted Radishes

Creamed Corn

Honey Mustard Potato Salad

An easy roasted red potato salad sprinkled with crispy bacon and fresh Italian parsley, all drizzled with a tasty honey mustard dressing. It is the perfect accompaniment to chicken, beef, pork, and fish and a nice change from mayo-based potato salad.

5 from 8 votes

Print Pin Rate

Course: side – potato

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 servings

Calories: 288kcal

Author: Beth Pierce

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

Calories: 288kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 330mg | Potassium: 741mg | Fiber: 3g | Sugar: 5g | Vitamin A: 228IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

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