Best 4 Honey Mustard Potato Salad Recipes

HONEY-MUSTARD POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING

Steps:

• Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
• Choose two attractive plates or bowls and start to assemble the salad.
• Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
• Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
• Pour over the honey & mustard dressing - giving the salad a liberal dousing!
• Season and scatter the chopped chives and/or the chopped chervil over the top.
• Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
• Optional ideas:.
• You could also add peas, broad beans, olives or crispy bacon!

HONEY MUSTARD RED POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING

Steps:

• Line a serving plate with baby spinach leaves.
• Add water and salt to skillet. Bring to a boil.
• Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
• Drain potatoes and green beans in colander.
• Wipe skillet and add vegetable oil. Heat over medium heat.
• Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
• Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
• Add honey Dijon dressing to skillet and heat through.
• Spoon over sweet potato salad.