Honey Mustard Potato Salad

This Honey Mustard Potato Salad is a nostalgic, tangy-sweet dish that’s easy to
make and loved by all!

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Salad

American

potato Mustard

Instructions

1 Place the potatoes in a large pot and cover with cold, salted water. Bring to a
boil over high heat. Add the eggs and then reduce the heat to medium-low. Simmer
until the potatoes are almost fork-tender and the eggs are hard-boiled, about 10
minutes. Turn off the heat.
2 Transfer the eggs to a cold water bath to crack their shells, then put them in a
bowl under cold, running water until cool enough to handle, about 1 minute.
Drain the potatoes and return them to the pot, covering it to allow the potatoes
to finish cooking in the residual heat for 10 to 15 minutes. Move the potatoes
to a cutting board and let them cool enough to handle.
3 In the meantime, in a large bowl, whisk together the garlic, vinegar, curry
powder, and onion powder until well mixed. Then stir in the mayonnaise, mustard,
and honey until the mixture is smooth. Season with salt and pepper.
4 Cut the potatoes into halves or quarters if they are large. Peel and coarsely
chop the eggs. Add the warm potatoes and eggs to the dressing and mix gently.
Garnish with chives and serve warm, at room temperature, or chilled. The salad
can be stored in the refrigerator for up to 3 days.