If you’re looking for a lighter, and quite frankly tastier, version of a classic potato salad, you’ve come to the right place! This recipe relies on a combination of a few cupboard staples – honey, wholegrain mustard, and Dijon mustard – which are combined with lashings of fresh dill to create a gorgeous tangy sauce.
I must give credit to one of my favourite cookbooks from the lovely people over at Tracklements, who came up with this delicious sauce. Whilst it is amazing on salmon, or spring vegetables, it is even better tossed with baby potatoes!
So, whether you’re bringing a dish to a BBQ, prepping for midweek lunches, or looking for an incredibly versatile side dish, you’re going to love our honey mustard potato salad.
Method
Follow these steps to make our Honey Mustard Potato Salad
Using a food processor, blitz the mustard, sugar, honey, and salt for 20 seconds or so. With your blender on a slow setting, gradually add the oil until the mixture emulsifies.
Once emulsified, add your honey-mustard mix to a bowl. To finish your sauce, chop the dill as finely as you can and gently fold into the mixture. Season with salt and pepper to taste, and that’s it!
Top tip: This potato salad recipe only uses half of the dill-honey-mustard sauce on purpose… use any leftovers on grilled meats, fish, or spring vegetables (and chips!). The sauce will keep up to 6 weeks in a sealed jar in the fridge – it’s a staple in our home!
Start by chopping any larger baby potatoes in half so that all of the potato pieces are an even size. Place the potatoes in a large pot, cover with boiling water, and add a generous pinch of salt. Simmer your baby potatoes until tender, which takes around 15 minutes. Drain and set aside to cool.
Using a mandolin, finely slice half a red onion and a few radishes (they should come out as small white circles, with a lovely pink/purple border). Add these to a bowl before adding your gorgeous dill-honey-mustard sauce and the cold potatoes.
Toss together gently until well combined. Serve your honey mustard potato salad on a platter or in a bowl, garnish with extra chopped dill, and serve immediately! We love our potato salad with grilled chicken (ideally from a BBQ), pan-seared salmon, or straight from the bowl as a snack…
Storing Your Honey Mustard Potato Salad
If you aren’t using your potato salad straight away, or you have leftovers, store it in an airtight container in the fridge for up to three days. If you want to make this salad ahead of time, we’d recommend storing the sauce separately from the radishes, red onion, and potatoes, and only adding this once ready to serve.
How To Use Your Leftover Honey-Mustard-Dill Sauce
We’ll let you in on a secret… this recipe only uses half of the sauce made in step one. But, trust us, it is for a very good reason. We always have a spare jar of this honey-mustard-dill sauce in the fridge, as it packs a punch and elevates even the most basic of midweek meals! We use it:
- For dipping chips, fries, or crudites
- As an easy salad dressing
- On top of grilled chicken or salmon
- Drizzled over scrambled eggs
- In a burger, or on top of a hot dog
Seasonal Side Dishes From Savery Grazing
We hope you love making this tasty honey mustard potato salad for your next summer get-together or dinner party with friends. If you’re looking for more BBQ-friendly recipes, take a look at the recipes on our website!
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