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!