Description
A delightful side dish that combines the earthy taste of baby potatoes with a sweet and tangy honey mustard dressing, enhanced by fresh dill and red onion.
Ingredients
- Baby potatoes: 1 kg (about 2 lbs)
- Honey: 3 tablespoons
- Dijon mustard: 2 tablespoons
- Olive oil: 4 tablespoons
- Fresh dill: 2 tablespoons, chopped
- Red onion: 1 small, thinly sliced
- Salt: to taste
- Black pepper: to taste
Instructions
- Wash the baby potatoes thoroughly and cut larger ones in half.
- Boil the potatoes until fork-tender.
- In a small bowl, whisk together honey, Dijon mustard, and olive oil to make the dressing.
- Drain the potatoes and place them in a large mixing bowl while still warm.
- Pour the honey mustard dressing over the warm potatoes and toss gently to coat.
- Fold in chopped fresh dill and thinly sliced red onion.
- Let the salad chill for a few minutes or serve warm.
Notes
- For added crunch, consider adding crispy bacon or nuts.
- For a vegetarian option, include cherry tomatoes or bell peppers.
- Adjust the dressing to your taste by adding more honey or mustard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: honey mustard potato salad, side dish, warm salad, picnic recipe