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(776)
Comments
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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. 

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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)

180 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 359 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.

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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.

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Ratings

5 out of 5
776 user ratings
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Comments

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.

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.

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.

Brittany

This sauce is also delicious tossed with cubed and roasted tofu. I added a can of roasted, crispy chickpeas and handfuls of arugula. Swap out half the mayo for greek yogurt for less calories.

Kirk

Excellent recipe, and the boil/steam method was quick and brilliant. For a bit more zip, I substituted Dijon for yellow mustard and doubled up the curry powder and chives; also served it with a pinch of flaky sea salt and a squeeze of Meyer lemon for some brightness. Paired wonderfully with Maine-style lobster rolls and a crisp Allagash. Highly recommend!

Joseph O'Sullivan

This is a well balanced recipe, and for me it was a nice change of pace from vinegar or vinaigrette potato salads. I am generally not a fan of potato salads with mayonnaise dressings, but the tang of the mustard mutes the flavor of the mayo. The spice of the curry powder is a nice contrast to the sweetness of the honey. I used just shy a tablespoon on honey and there is a hint of sweetness but it's not a dominant flavor.

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