I’m excited to share my honey dijon potato salad recipe with you. This salad is a perfect blend of tangy, sweet, and creamy flavors that brighten up any meal.
Level: Easy
Total Time: 2 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 8 servings
I love making honey dijon potato salad because it’s simple, fresh, and full of flavor. The tender red potatoes mix beautifully with crisp vegetables and a zesty honey dijon dressing. This salad is great for picnics, potlucks, or a light side dish at any meal.
Description
This recipe is all about balance. I start by gently boiling small red potatoes until they are just tender but still firm. Once cooled, I cube them and toss them with white vinegar to brighten the flavor. Fresh green bell pepper, chopped onion, and dill pickles add crunch and a burst of color. The creamy dressing, made with mayonnaise, honey dijon salad dressing, and Dijon mustard, ties all the flavors together. Chopped hard-boiled eggs add extra texture and richness, making every bite satisfying.
Ingredients
• 14 small red potatoes, washed
• 3 tbs. white vinegar
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 5 tbs. chopped dill pickles
• 1 tsp. season salt
• 1/4 tsp. black pepper
• 1 cup mayonnaise
• 1/3 cup honey dijon salad dressing
• 2 tbs. Dijon mustard
• 2 hard-boiled eggs, chopped
Directions
- Boil the Potatoes:
Place the washed potatoes in a saucepan and cover them with cold water. Bring to a boil over medium heat and cook for about 10 minutes until the potatoes are fork-tender. They should be firm but tender—be careful not to overcook. - Cool and Cube:
Remove the pan from the heat and drain the water. Let the potatoes cool for about 10 minutes, then cube them into bite-sized pieces. - Mix the Salad:
Transfer the cubed potatoes to a large bowl. Sprinkle the white vinegar over the potatoes to add a touch of brightness. Add the chopped green bell pepper, onion, dill pickles, season salt, and black pepper. Toss gently to combine. - Add the Dressing:
Carefully fold in the mayonnaise, honey dijon salad dressing, Dijon mustard, and chopped hard-boiled eggs. Mix slowly so the potatoes don’t break apart. - Chill:
Cover the bowl and refrigerate the salad for at least 2 hours. This allows the flavors to meld and the salad to chill thoroughly before serving.
Process Details
• Perfectly Tender Potatoes: I boil the potatoes just until they are tender enough to easily pierce with a fork. This keeps them firm for a better texture in the salad.
• Cooling for Texture: Cooling the potatoes before mixing prevents them from breaking down and helps them hold their shape when combined with the dressing.
• Gentle Folding: I add the dressing ingredients slowly and fold them in carefully. This preserves the chunks of potato and keeps the salad looking inviting.
Tips for Success
• Avoid Overcooking: Keep a close eye on the potatoes as they boil so they remain firm but tender.
• Even Cubes: Cut the potatoes into uniform cubes to ensure even mixing and a balanced bite every time.
• Gentle Mixing: When adding the creamy dressing, gently fold the ingredients together to keep the potato pieces intact.
• Let It Chill: Refrigerating the salad for at least 2 hours helps the flavors blend together and makes the salad refreshing to serve.
Serving Ideas
• Picnic Favorite: Serve this salad chilled at picnics or outdoor gatherings where a refreshing side dish is a hit.
• Pair with Grilled Foods: It pairs wonderfully with grilled chicken, fish, or burgers for a complete meal.
• Buffet Addition: Add it to a potluck or buffet for a tasty side that stands out with its unique flavor combination.
Nutrition Info (Approximate per Serving)
• Calories: 320–350
• Fat: 22–25 grams
• Carbohydrates: 28–32 grams
• Protein: 7–9 grams
I believe this honey dijon potato salad is a delightful twist on traditional potato salad. With its fresh, tangy, and creamy flavors, it’s a dish that brings brightness to any table. I hope you enjoy making and sharing this salad as much as I do!
