Honey Mustard Potato Salad (Gluten-Free)
Servings: 8
Pin Recipe
Ingredients
- 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
Instructions
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!