Warm, Crispy Honey Mustard Potato Salad
Growing up my mom always made us a German style potato salad. It was served warm and had a strong vinegar flavor. This warm, crispy honey mustard potato salad is a riff off her recipe.
I made a whole grain honey mustard dressing that you could almost drink from the measuring cup. Which is tossed with the crispy potatoes, crispy crushed bacon and finely diced shallots. Then, the dish is finished with freshly chopped chives, sliced hard-boiled egg, and a few turns of cracked black pepper. I can guarantee you’ll be making this side dish all year long!
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How to Make Warm, Crispy Honey Mustard Potato Salad
Make the Dressing
Combine whole grain mustard, apple cider vinegar, honey, extra virgin olive oil and a pinch of kosher salt in a mixing bowl. Whisk until well combined.
Boil and Roast the Potatoes
Preheat the oven to 450 degrees. Clean the potatoes, then add them to a pot. Cover with cold water. You want the water to be about 2 inches above the potatoes. Bring to a boil. Once the water is boiling, the potatoes will only need about 15 minutes until they are fork tender. Drain the water and add the potatoes to a mixing bowl. Toss with avocado oil, kosher salt, and a few turns of cracked black pepper. Toss well.
Next, line a baking tray with parchment paper. Add the seasoned potatoes and carefully smash them with the bottom of a sturdy cup or measuring cup. Place the potatoes in the oven for 20-25 minutes or until they are golden brown and crispy. I like to broil mine for 2-3 minutes too.
Prepare the Other Ingredients
While the potatoes are roasting, crisp up some bacon in a pan, chop the chives, slice the egg and finely dice the shallots.
Assemble the Dish
Pull the potatoes from the oven, add the finely diced shallots and crispy bacon to the hot pan with the potatoes. Toss well. Drizzle with as much or as little dressing as you desire, toss again until well coated. Add the warm potatoes to a serving dish. Finish with chopped chives, a few turns of cracked black pepper, and sliced egg. Serve and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Option to enjoy cold or warm slightly in a pan to reheat. Looking for more recipes? Try my Easy Classic Potato Salad.
Warm, Crispy Honey Mustard Potato Salad
Ingredients
Potato Salad
- 1 lb. petite gold potatoes
- 2 tablespoons avocado oil
- pinch kosher salt
- few turns cracked black pepper
- 1 shallot, finely diced
- 5-6 slices thick cut bacon, roughly chopped
- 1 tablespoon chives, chopped small
- 2 hard boiled eggs, sliced
Dressing
- ¼ cup extra virgin olive oil
- 1.5 tablespoons apple cider vinegar
- 1.5 tablespoons honey
- 1 tablespoon whole grain mustard
- pinch kosher salt, to taste
Equipment
- 1 pot with colander for potatoes
- 1 baking tray with parchment for potatoes
- 1 mixing cup for dressing
Instructions
How to Make Warm, Crispy Honey Mustard Potato Salad
Make the Dressing
- Combine whole grain mustard, apple cider vinegar, honey, extra virgin olive oil and a pinch of kosher salt in a mixing bowl. Whisk until well combined.
Boil and Roast the Potatoes
- Preheat the oven to 450 degrees. Clean the potatoes, then add them to a pot. Cover with cold water. You want the water to be about 2 inches above the potatoes. Bring to a boil. Once the water is boiling, the potatoes will only need about 15 minutes until they are fork tender. Drain the water and add the potatoes to a mixing bowl. Toss with avocado oil, kosher salt, and a few turns of cracked black pepper. Toss well.
- Next, line a baking tray with parchment paper. Add the seasoned potatoes and carefully smash them with the bottom of a sturdy cup or measuring cup. Place the potatoes in the oven for 20-25 minutes or until they are golden brown and crispy. I like to broil mine for 2-3 minutes too.
Prepare the Other Ingredients
- While the potatoes are roasting, crisp up some bacon in a pan, chop the chives, slice the egg and finely dice the shallots.
Assemble the Dish
- Pull the potatoes from the oven, add the finely diced shallots and crispy bacon to the hot pan with the potatoes. Toss well. Drizzle with as much or as little dressing as you desire, toss again until well coated. Add the warm potatoes to a serving dish. Finish with chopped chives, a few turns of cracked black pepper, and sliced egg. Serve and enjoy.
8 Comments on “Warm, Crispy Honey Mustard Potato Salad”
Are we peeling the skin from the potatoes or not?
nope, petite yukon golds have a very thin skin so it is not necessary.
Delicious! Always in need of a potato side. I had to sub the whole grain mustard with Dijon…. I still think it was wonderful. Cannot wait to try again with the WG.
So glad you enjoyed it! The whole grain mustard is a touch sweeter and adds texture! Hope you give it a try!
Can’t wait to try this recipe. Just curious, what other mustard can be used? Possibly Dijon or deli style (not yellow of course).-
whole grain works best by far! I haven’t tested any other mustards for this recipe. LMK if you try it!
Hi Sarah. I came across this recipe on TikTok. I made it for lunch today and it’s an absolute winner!
Just my tastebuds – the dressing tasted best with 3/4 tablespoon extra of whole grain mustard.
I will be making this again!
Thank you.
Thank you for the review, I am so happy to hear that! Have a great night!