This honey mustard potato salad is a quick and easy side dish for your summertime barbecues. I created a super versatile honey mustard dressing that can be used to make a chicken salad for sandwiches, a simple dressing, and it’s PERFECT in this potato salad.
Start with a base of baby red potatoes. Of course, any type of potato will do. You’ll just need to make sure they are cut into approximately ¾ inch pieces. Then add in crispy bacon, green onion and this tangy, smokey, slightly sweet honey mustard – a great combination.
Let’s Cook Some Bacon
Before we do anything, we’ll get the bacon going. I have a story highlight on my Instagram page that includes my tips for making the crispiest and, in my opinion, the BEST bacon! Here is how you do it:
Start with some good bacon. My favorite kind of bacon to use is Applegate No Sugar Added Bacon. It gets the crispiest and it’s available at many stores. Lay bacon out on a tinfoil lined baking sheet. Place the baking sheet into a cold oven. Then heat the oven up to 400° Fahrenheit. Set the timer for 20 minutes and let it be. When it’s all done place the bacon on a plate lined with paper towels. This will help to absorb the oil and keep the bacon crispy.
After it has cooled down, you can just roll up the tinfoil with the bacon grease on it and throw it in the garbage.
While the bacon is cooking, you can boil your potatoes. Most of the small bags of baby red potatoes are 1 ½ pounds. Cook these for about 12 minutes until they are fork tender. I like to then use a colander to drain them and run under cool water to stop the cooking process. Set aside to let them dry.
The Best Honey Mustard Dressing
While the potatoes are drying a bit, you can then start making the honey mustard dressing. It couldn’t be easier. All you have to do is mix the mayonnaise, honey, yellow mustard, dijon mustard, garlic, and pepper together. The total amount that you get is enough to perfectly coat the potatoes! Of course, if you are aiming to make this a paleo recipe make sure you are checking the ingredients in your mayonnaise and mustard to confirm they are compliant.
Ok, maybe I’m a little biased but this dressing is seriously so good. Have you ever eaten at Perkin’s Restaurant? It was basically a staple late night restaurant when I was in college and I always used to get the chicken tender salad with honey mustard dressing. Certainly can’t do that anymore!! But making this at home (and even dipping some gluten-free chicken tenders into it) makes me feel like I’m not missing out!
To finish off this potato salad, just mix the potatoes, honey mustard, bacon bits, and green onions. I suggest gently folding all the ingredient together so that the potatoes don’t get all mushy. After it is combined, I like to let it sit in the fridge for about an hour or so to let the flavors meld together and chill.
It would be simple to double this recipe if you’re serving it for a party. And this is great for leftovers. In fact, letting this sit overnight in the fridge really bring outs the smokiness in the bacon and adds just another deep layer of flavor. I hope you enjoy it!
Honey Mustard Potato Salad (Gluten-Free)
- 1 ½ Pound Bag Baby Red Potatoes - Cooked and cut into quarters
- 1 Pound Bacon - Cooked, cooled, and chopped into ¼-inch pieces.
- ½ Cup Chopped Green Onions (or 1/4 cup chives)
- ½ Cup Honey Mustard Dressing – see recipe below
- Dash of Salt (for seasoning at the end)
For the Honey Mustard Dressing
- ¼ Cup Mayonnaise
- 1 Tablespoon Honey
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Dijon Mustard
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Garlic Powder
To Cook The Bacon
- Lay out bacon on a tinfoil lined baking sheet.
- Place baking sheet into a cold oven.
- Turn on oven to 400° Fahrenheit. Set timer for 20 minutes and let it be.
- After 20 minutes, remove from oven and place bacon on a paper towel lined plate. This will help soak up some of the fat and keep the bacon crispy.
For The Remainder Of The Potato Salad
- Cook potatoes in boiling water on the stove until fork tender (about 12 minutes). Drain and rinse with cool water. Cut the potatoes into quarters. Place in a large bowl and set aside.
- Prepare honey mustard dressing – In a small bowl, mix together all ingredients listed above. Set aside.
- Chop the green onions and cooked bacon.
- In a large bowl, gently fold together the potatoes, bacon, and green onions. Add in the honey mustard and combine until everything is well-coated.
- Season with salt to taste (about 1/4 teaspoon).
- Cover and place in the refrigerator for about an hour so everything gets chilled.
- This can be made ahead of time and stored in the fridge overnight!
You can PIN this recipe by clicking on the image below:
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