Honey Mustard Potato Salad

By Eric Kim

Updated June 4, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(912)
Comments
Read comments

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

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 ½ pounds baby potatoes, scrubbed

  • Salt and freshly ground black pepper

  • 2 large eggs

  • 1 garlic clove, finely grated

  • 1 tablespoon white wine or rice vinegar

  • 1 teaspoon mild or hot curry powder

  • ½ teaspoon onion powder or pinch of MSG

  • 3 tablespoons mild mayonnaise, such as Hellmann’s

  • 2 tablespoons yellow mustard

  • 1 tablespoons honey or maple syrup

  • Finely chopped chives, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

24 grams carbs; 65 milligrams cholesterol; 180 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 359 milligrams sodium; 5 grams protein; 3 grams sugar

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.

Private Notes

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

Ratings

5 out of 5
912 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Fabienne

Delicious! Easily veganized by substituting eggs with tofu and adding black salt for eggy taste (plus ofc using vegan mayonnaise works perfectly!)

William Wroblicka

Another YouTube cook -- I think it was J. Kenji Lopez-Alt -- has an interesting way of prepping hard-cooked eggs for addition to potato salad: He literally crushes the peeled egg in his (clean) hand. He says the resulting bits, pieces, and chunks of white and yolk are just the right size and texture to complement the salad. I tried it. It's certainly quicker and easier than slicing and chopping the eggs with a knife.

Mauna

This was amazing. I made half recipe. I also didn’t have honey or syrup, so i used sugar and a tiny bit of water. I dissolved it in the vinegar, garlic, and spices.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.