Description
A delightful honey mustard potato salad featuring tender baby potatoes coated in a sweet and tangy honey mustard dressing, enhanced with fresh dill and crisp red onion for a refreshing side dish that can be served warm or chilled.
Ingredients
Scale
Potatoes
- 1 kg (about 2 lbs) baby potatoes
Dressing
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
Additional Ingredients
- 2 tablespoons fresh dill, chopped
- 1 small red onion, thinly sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Potatoes: Wash the baby potatoes thoroughly and cut larger ones in half to ensure even cooking.
- Boil Potatoes: Place the potatoes in a pot of water and boil until they are fork-tender, usually about 15-20 minutes depending on size.
- Make Dressing: In a small bowl, whisk together honey, Dijon mustard, and olive oil until fully combined and smooth.
- Drain Potatoes: Drain the cooked potatoes well, then place them in a large mixing bowl while still warm to help absorb the dressing flavors.
- Toss with Dressing: Pour the honey mustard dressing over the warm potatoes and toss gently to coat each piece evenly.
- Add Fresh Ingredients: Fold in the chopped fresh dill and thinly sliced red onion to add freshness and a slight crunch.
- Chill or Serve Warm: Let the salad chill in the refrigerator for a few minutes to meld flavors or serve immediately warm, based on preference.
Notes
- This salad can be served warm or chilled, depending on your preference.
- Adjust the amount of honey and mustard to your taste for sweeter or tangier dressing.
- Fresh dill adds a bright flavor but can be substituted with parsley or chives if preferred.
- Make sure to not overboil the potatoes to keep them firm and avoid a mushy texture.
- Add a sprinkle of salt and pepper just before serving to taste.
