Potato Salad with Honey Mustard Vinaigrette

Name: Potato Salad with Honey Mustard Vinaigrette
Prep time: 20 min
Cook time: 15 min
Yield: 8 serving
Ingredients: 2 ½ pounds Yukon gold baby potatoes; 4 large eggs; ¼ cup freshly chopped flat leaf parsley; ¼ cup freshly chopped chives; ¼ cup extra virgin olive oil; 3 TB apple cider vinegar; 2 TB real; 2 TB whole grain mustard; 2 TB pure honey; ¾ tsp Kosher salt and freshly ground black pepper

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
8
Calories
404 kcal
Course
Side Dish
Cuisine
American

Potato Salad with Honey Mustard Vinaigrette

Iris Warren

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This Potato Salad with Honey Mustard Vinaigrette is made skinny, with just a touch of mayo. It doesn't compromise on flavor, with its tangy, zippy, and yummy honey mustard vinaigrette base.

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Ingredients

Servings

2 ½ pounds Yukon gold baby potatoes
4 large eggs boiled, peeled, and sliced
¼ cup freshly chopped flat leaf parsley
¼ cup freshly chopped chives

For Honey Mustard Vinaigrette:

¼ cup extra virgin olive oil
3 TB apple cider vinegar
2 TB real whole mayo
2 TB whole grain mustard with visible mustard seeds
2 TB pure honey
¾ tsp Kosher salt and freshly ground black pepper

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Instructions

Make Honey Mustard Vinaigrette: Combine all vinaigrette ingredients and whisk to combine well. Chill until ready to use. This can be done days ahead of time.
In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
Gently toss together the potatoes, sliced eggs, prepared vinaigrette, parsley, and chives. Season with additional kosher salt and black pepper to taste. Serve chilled.

Nutrition Information

Show Details

Calories 404kcal (20%) Carbohydrates 70.7g (24%) Protein 6.1g (12%) Fat 13.4g (21%) Saturated Fat 3.1g (16%) Cholesterol 144.1mg (48%) Sodium 104.5mg (4%) Fiber 0.4g (2%) Sugar 69.9g (140%)