Honey Mustard Potato Salad

By Eric Kim

Published June 26, 2024

Honey Mustard Potato Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(159)
Notes
Read community notes

There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go. 

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1½pounds baby potatoes, scrubbed
  • Salt and freshly ground black pepper
  • 2large eggs
  • 1garlic clove, finely grated
  • 1tablespoon white wine or rice vinegar
  • 1teaspoon mild or hot curry powder
  • ½teaspoon onion powder or pinch of MSG
  • 3tablespoons mild mayonnaise, such as Hellmann’s
  • 2tablespoons yellow mustard
  • 1tablespoons honey or maple syrup
  • Finely chopped chives, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

179 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 348 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Add the potatoes to a large pot. Cover with cold salted water and bring to a boil over high heat. Add the eggs, then reduce the heat to medium-low and simmer until the potatoes are nearly fork-tender and the eggs are hard-boiled, about 10 minutes. Turn the heat off.

  2. Step 2

    Toss the eggs into a cold sink (so their shells crack), then place in a bowl under cold, running tap water until cool enough to handle, about 1 minute. Drain the potatoes, then return to the pot and cover immediately. Let the potatoes finish cooking in their own steam on the off-but-still-warm burner, 10 to 15 minutes. Transfer the steamed potatoes to a cutting board and let sit until cool enough to handle.

  3. Step 3

    Meanwhile, in a large mixing bowl, whisk the garlic, vinegar, curry powder and onion powder to combine and disperse the spices, then whisk in the mayonnaise, mustard and honey until smooth. Season with salt and pepper.

  4. Step 4

    Cut each potato in half, and in quarters, if very large. Peel then coarsely chop the eggs. Add the warm potatoes and eggs to the dressing and toss gently. Shower with the chives and serve warm, at room temperature or cold. This salad keeps for up to 3 days in the refrigerator, covered.

Ratings

5 out of 5
159 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Peggy R.

Really questioned cooking eggs with the potatoes, but it worked! Used a slotted spoon to take eggs out and drop them into cold sink; it worked. Then let potatoes did finish cooking in a dry warm kettle. Curry, honey, & yellow mustard flavors just right.

BillD

Delicious. Great balance of flavors. I used the only curry powder available which was mild. I like spicy, so next time I will take the suggestion to add some type of hot chili! And, there will be a next time.

Darcy C.

Can you substitute honey mustard for yellow mustard and honey?

Lynn

This is absolutely delicious - my husband raved about it. It'll be a great dish to take to potlucks.I may increase the quantity of sauce a little bit just because we liked the sauce so well.

scrow

Made with hot curry powder. Yum!

Susan from Atlanta

Loved this recipe! Wonderful combination of flavors!

PT

This was excellent and got lots of rave reviews, but I felt it needed crunch. I doubled the recipe and added about 1.5 cups of chopped celery. I also added chives into the salad as well as on top of, as called for.

Madalyn

Please cool the eggs in a bowl of water with some ice added, rather than leaving the tap running for a minute. Too many areas are suffering water shortages to be cavalier about water use.

geteb

Lovely, different tasting recipe for tater salad. I made 2x the sauce & shd have only added 1.5x to the whole recipe. Agree with everyone that the sauce is the *bomb*. Going to try it as a salad dressing.... Added in hard-boiled eggs from my fridge (didn't cook them w/ taters). Doubled garlic (from my garden), used Dijon mustard & honey. Will definitely make again!

marieeee

Am I high or am I pregnant?! Definitely pregnant, not high. But I can’t stop obsessing over this recipe. I may have eaten half of it from the bowl in one sitting. Thank you, Eric Kim, for always creating the most insanely delicious and addicting recipes. It 100% tastes just like those Snyders honey mustard pretzels.

Joanne S

I found tarragon white vinegar among my condiments and it seemed a natural match. Also, I added fresh thyme leaves. Otherwise I kept to the recipe and it was a huge hit with everyone. Just a great potato salad.

MaryMaryKelly

Made this for 4th of July and my only regret is not doubling the recipe! Omitted the eggs, but other than that, followed the recipe to the letter. Enjoyed it both warm and cool room temperature, though if pressed, better warm.

Sarah

Made this for the Fourth of July and it was a big hit! I upped the proportions of the sauce a bit to make it a little saucier because that’s always my preference!

sgd

No chives on hand so we left them out. Added some chopped celery for crunch. Really good. This is a keeper.

Renana

Since I had homemade "hot mustard" to use up, I subbed that for the mustard and curry. It was delicious!

karen

Perfect! Sam sifton recipe - mini potatoes came in a 1.5 lb bag which I used in instant pot for 5 minutes on high and 5 minute release didn’t use eggs since we had deviled eggs from the 4th used minced dry garlic 1 tsp hot honey and some minced onion on the top

ssstrom

Can this be made without the eggs? My fam doesn’t like egg in potato salad.

Vicki

"lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle" IYKYK, this was like if those pretzels and my MIL's amazing deviled eggs combined as a potato salad. 10/10

Maggie

Wow this is a winner! It really does resemble the snyders honey mustard and onion pretzels…would be good with some crumbled on top!

Stef

Loved this! Was debating between egg and potato salad, so I doubled the eggs and increased the sauce just a tad (by about a third). Nice change for the 4th of July.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Cheap and Easy Dinner Ideas

Trending on Cooking

Cooking Guides