Mustard potato salad with honey vinaigrette
Savor the delightful harmony of flavors in our Mustard Potato Salad with Honey Vinaigrette. This easy-to-make dish combines tender potatoes, tangy mustard, sweet honey, and fresh parsley, all balanced with a perfect vinaigrette dressing. Ideal for picnics, barbecues, or as a side dish for any meal. Try it today for a refreshing twist on a classic favorite!
- 02 May 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Indulge in the perfect blend of flavors with this Mustard Potato Salad with Honey Vinaigrette. This dish combines tender potatoes with a zesty honey-mustard dressing, complemented by fresh parsley and subtle hints of onion. It's a delightful side dish that pairs wonderfully with a variety of main courses.
Ingredients:
Instructions:
- Wash and peel the potatoes, then cut them into bite-sized pieces.
- Place the potatoes in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 10-12 minutes.
- Drain the potatoes and let them cool to room temperature.
- In a small bowl, whisk together the olive oil, vinegar, mustard, honey, and a dash of salt until well combined.
- Finely chop the fresh parsley.
- Finely chop the onion.
- In a large mixing bowl, combine the cooled potatoes, chopped parsley, and chopped onion.
- Pour the honey vinaigrette over the potato mixture and gently toss to coat all the ingredients evenly.
- Season with a dash of black pepper and additional salt if needed, to taste.
- Toss once more to ensure the seasoning is well distributed.
- Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a final toss and check for seasoning, adjusting if necessary.
Tips:
- For the best texture, use a waxy variety of potatoes such as red or Yukon Gold, as they hold their shape well after boiling.
- Allow the potatoes to cool slightly after boiling before adding the vinaigrette to help them absorb the flavors better.
- If you prefer a tangier salad, increase the amount of vinegar slightly to suit your taste.
- For added freshness, consider adding chopped celery or radishes to the salad.
- Ensure the parsley is finely chopped to distribute its flavor evenly throughout the salad.
- Taste and adjust the seasoning with salt and pepper according to your preference before serving.
This Mustard Potato Salad with Honey Vinaigrette is a versatile and flavorful addition to any meal. Whether you're serving it at a summer picnic or as a comforting side at a family dinner, the unique combination of ingredients is sure to impress your guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 7g | 18% |
| Sugar 20g | 20% |
| Fat | |
| Fat 27g | 32% |
| Saturated 3.87g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 40mg | 7% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 3.32mg | 21% |
| Vitamin B6 0.91mg | 54% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 77% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 3.04mg | 28% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 1.81ug | 3% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.05mg | 10% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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