20 July 2011

This is a potato salad recipe that I created July 4th weekend.  I had been wanting to make potato salad for a while, but wanted to try something different than the usual mayo one.  I used a variation of Alton Brown's honey mustard dressing for something else, and thought it would be good in a potato salad.  I already knew that honey mustard was good on potatoes because of my Honey Mustard Potatoes, so it wasn't much of a gamble for me.  I had some Teeny Tiny potatoes that I got from Trader Joe's; they're even smaller than fingerlings.  But you can use any potato you like.

Honey Mustard Potato Salad

2 lbs. potatoes
1/4 cup onion, minced
1 hard boiled egg, chopped
2 tbsp pickle relish
2 tbsp fresh chives, chopped
Anything else you like in potato salad
5 tbsp honey
3 tbsp Dijon mustard

Peel potatoes if desired.  Boil in salted water until tender.  Drain; cut up into desired sized pieces.  Put them in a large bowl and add onion, egg, relish, chives, and whatever else you like in your potato salad. 

Combine honey and mustard in a small bowl and whisk until thoroughly combined.  Pour honey mustard over potato mixture and toss until well coated.

Can be served warm or chilled.

Makes 8 servings.

It turned out really well.  It's such a nice change from the same old potato salad.  I served mine warm, but like I said in the recipe, it would be good served cold as well.  

This recipe is great for cookouts, picnics, or any outdoor meal.  Since it's mayo-free, you don't have to worry so much about keeping it cold.  And I'm guessing that this would go over better with kids than traditional potato salad!

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1 comment:

  1. From Facebook:

    "I made your honey mustard potato salad for tonight, yum! It's so easy and really good!"

    Barbara B.