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Honey Mustard Potato Salad (Gluten-Free)

Prep Time30 mins
Course: Side Dish
Cuisine: Dairy-Free, Gluten-Free, Paleo
Servings: 8
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  • 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!