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Honey Mustard Potato Salad

by Nick

Betsy was gone over the weekend so when I was browsing potato salad ideas for the poll winner last week, I got the idea of smashing together a few flavors that she hates.

There are actually very few things that Bets won’t at least try. She’s a great sport, but she does have a pretty strong aversion to mustard, olives, and capers. These just happen to be some of my favorite foods. I usually leave them out in dishes or serve them on the side though.

Since she was gone, I figured I could toss them into a potato salad and it would probably be delicious.

I was correct. Not only is the salad awesome, but I highly recommend serving it with a handful of fresh watercress which gives it some extra bite. For around thirty minutes or less, it’s a tough potato salad to beat and will knock any mayo-based version off the picnic table.

Yield
Serves 4-6.
Prep Time
Total Time

Just a moment please...

Print Recipe Honey Mustard Potato Salad

Ingredients

  • 1 1/2 pounds new potatoes, chopped
  • 1/2 cup diced red onions
  • 2 stalks celery, diced
  • 2 tablespoons capers
  • 1/4 cup olive oil
  • 1/4 cup stone ground mustard
  • 2 tablespoons honey
  • Watercress
  • Salt and pepper

Directions

1) Chop potatoes into about 1/2 inch pieces and boil in salted water until tender, about 8-10 minutes.

2) Meanwhile, dice up red onion and celery.

3) Whisk together olive oil with mustard and honey.

4) When potatoes are done, drain well and add to bowl with other veggies. Pour in dressing and stir well to mix.

5) Add capers and season salad with salt and pepper.

6) Serve salad with fresh watercress.

The Veggies

The basics for this salad are standard potato salad ingredients. I like to use new potatoes for potato salad. They aren’t quite as starchy and make for a better final salad I think.

veg

Simple veg.

Dice the potatoes into about 1/2-inch pieces. They don’t have to be perfect. The super-small potatoes you can just quarter, but some might need to be cut into eighths.

chopped

About 1/2 inch pieces are good.

Boil the potatoes in salted water until they are tender, but not completely mushy. This should be around 8-10 minutes.

I like my potatoes to have a very tiny bite still for potato salad. You aren’t making mashed potatoes after all.

boiled

Try not to over-boil.

Meanwhile, just dice up the red onion and celery. I like a pretty fine dice on these. It’s not good to get a big chunk of onion on your fork.

diced

A fine dice.

The Dressing

This is a three ingredient dressing, but it brings a ton of flavor. Splurge on a nice stone-ground mustard for it though since that’s where most of the flavor is.

dressing

Simple stuff.

Just stir together the dressing ingredients and you’re ready to rock.

mixed

Stirred up.

Stir together the ingredients and add in the drained capers last.

Season it with salt and pepper and you are all set.

This salad is great warm or cold. The flavors will get better though if it sits for a few hours.

capers

Love capers.

Watercress

I don’t use watercress that often because it’s a pretty fragile ingredient. You have to use it within a few days of buying it or it gets wilted.

You could leave it out of this recipe without a problem, but if you are looking to take the salad to the next level, just serve it with some fresh watercress. It has a nice crunch and an intense, slightly bitter flavor that works well with the honey.

It’s my favorite part of the salad honestly.

salad

Good warm or cold!

I think I’m going to experiment with some other watercress recipes this spring. I really liked it.

If you are going to a BBQ over the weekend, try this out. It’s a great recipe and very different from most potato salads out there.

 

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7 comments on “Honey Mustard Potato Salad

  1. Love this salad! I like to leave the skins on myself… just because I’m lazy I guess. If you are not partial to watercress… arugula will work too.

    If you have a problem with the watercress wilting, may I suggest that you buy the watercress with the root still attached, and keep them upright in a container with water. Keep it covered and it should last for at least 5 days, provided you change the water periodically.

    As for recipes, I am partial to potato soup with watercress and creme fraiche….

    1. I left the skins on too Jason. They are just new potatoes so the skins are pretty light. I’m way to lazy to go peeling new potatoes!

      Thanks for the tip on the watercress… mine even came with the roots and I was too much of a dimwit to think to put it in water…

  2. Yes! Finally a good looking potato salad that does is not primarily mayo. I’ll need to try this some time.

  3. I grew up eating potato salad with mustard in it. Southern people have been putting mustard in potato salad for years.

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