5.0 from 51 votes
Potato Salad with Honey Mustard Vinaigrette
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.
Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 404 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.