Honey Mustard Potato Salad

An easy roasted red potato salad sprinkled with crispy bacon and fresh Italian parsley, all drizzled with a tasty honey mustard dressing. It is the perfect accompaniment to chicken, beef, pork, and fish and a nice change from mayo-based potato salad.

Course side - potato

Cuisine Southern

Keyword honey mustard vinaigrette, warm potato salad

Prep Time 10

Cook Time 45

Servings servings

Calories 432kcal

Author Beth Pierce

Ingredients

2 lbs. small red potatoes cut in half
4 slices bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
2 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup olive oil
1/4 cup fresh Italian parsley torn

Instructions

Preheat oven to 375 degrees. Lay bacon on a baking sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
Using the same baking sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
In a mixing bowl, combine the vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Whisk in olive oil slowly to combine. Coarsely chop the bacon. Gently toss in the potatoes with bacon, dressing, and parsley.

Notes

Red potatoes or Yukon gold poatoes are best for this potato salad as they hold up well during roasting.
The bacon should be cooked crispy and coarsely chopped
Feel free to mix the vinaigrette ahead of time and store it in the fridge. Remove from the refrigerator 45 minutes in advance to warm to room temperature.
Other vegetables to consider adding for texture and flavor include chopped red onion, celery, and capers.
For the best flavor, garnish with chopped fresh herbs like Italian parsley, dill, chives, or green onions right before serving.

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