This warm honey mustard potato salad combines smashed baby potatoes with a creamy, tangy dressing enhanced by bacon, pickles, and celery for textural contrast. The combination of whole grain and yellow mustard with honey creates a balanced, savory-sweet flavor profile that sets it apart from traditional cold potato salads.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place potatoes in a large pot, cover with water, and season generously with salt. Bring to a boil.
Boil the potatoes until they are fork-tender.
Drain the potatoes and transfer them to a parchment-lined baking sheet coated with olive oil.
Use the bottom of a glass to gently smash each potato.
Drizzle the smashed potatoes with more olive oil and season with salt and pepper.
Bake at 450°F for about 45 minutes, or until golden brown and crispy.
While the potatoes are baking, prepare the dressing. In a large bowl, combine honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar. Whisk until smooth.
Once crispy, remove the potatoes from the oven and roughly chop them.
Add the chopped potatoes to the bowl with the dressing and toss to coat.
Check for seasoning and add more salt and pepper if desired.
Add the chopped pickles, celery, sliced green onions, and crumbled bacon to the bowl.
Stir everything together until well combined.
Garnish with more sliced green onions and serve warm.
Store cooled salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or serve cold; bacon should be added fresh before serving.
Yes. Prepare the components separately and store in the refrigerator for up to 2 days. Toss together just before serving to keep potatoes from absorbing too much dressing and becoming mushy.
Warm potatoes absorb the dressing better, creating deeper flavor. Mix while the potatoes are still warm, then serve warm or at room temperature.
Greek yogurt works as a lighter alternative (use 3 tablespoons). Sour cream also works but will make the dressing tangier.
Cook the bacon until very crispy, then chop and add it just before serving. Store separately if making ahead to prevent it from softening.
Yes. Maintain the potato-to-dressing ratio of roughly 6:1. For every 1.5 lbs potatoes, use about 1/2 cup combined dressing ingredients.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
