Forget everything you know about traditional potato salad! This Honey Mustard Two Potato Salad is about to become your new summer obsession. Imagine a vibrant, flavor-packed dish that combines the creamy sweetness of baby potatoes with the rich, earthy notes of sweet potatoes, all dressed in a tantalizing honey mustard sauce that will make your taste buds dance. Whether you're hosting a backyard barbecue or looking for a show-stopping side dish, this recipe promises to elevate your culinary skills and impress even the pickiest eaters.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups baby potatoes, halved
- 2 cups sweet potatoes, cubed
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1/4 cup fresh dill, chopped
Instructions
- Begin by preparing the ingredients. Rinse the baby potatoes and sweet potatoes under cold water. Halve the baby potatoes and cube the sweet potatoes into bite-sized pieces.
- In a large pot, bring salted water to a boil. Once boiling, add the baby potatoes and cook for about 10-12 minutes, or until they are fork-tender. After that, add the cubed sweet potatoes to the pot and continue to cook for an additional 8-10 minutes, until the sweet potatoes are also tender.
- Once both types of potatoes are cooked, drain them in a colander and let them cool for a few minutes. You can rinse them under cold water to speed up the cooling process if desired.
- While the potatoes are cooling, prepare the honey mustard dressing. In a medium bowl, whisk together the honey, Dijon mustard, and olive oil until well combined and smooth.
- Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Pour the honey mustard dressing over the potatoes and gently toss to coat the potatoes evenly.
- Add salt and pepper to taste, and then fold in the sliced green onions and chopped fresh dill. Mix gently to combine all the ingredients without breaking the potatoes.
- Let the potato salad sit for at least 10 minutes to allow the flavors to meld together. You can also refrigerate it for a while if you prefer it chilled.
- Before serving, give the salad a final gentle toss and adjust the seasoning with additional salt and pepper if needed. Serve the Honey Mustard Two Potato Salad as a delicious side dish for your next meal.
Tips
- Choose fresh, firm potatoes for the best texture and flavor. Look for baby potatoes with smooth, unblemished skin and sweet potatoes that are firm and free from soft spots.
- Don't overcook your potatoes! The key is to achieve a tender but not mushy consistency. Test with a fork - they should be easily pierced but still hold their shape.
- Cooling the potatoes quickly helps prevent them from becoming too soft. Rinsing with cold water or spreading them on a baking sheet can help stop the cooking process.
- For maximum flavor, let the potato salad rest for at least 10 minutes before serving. This allows the honey mustard dressing to fully infuse the potatoes.
- Feel free to customize! Add crispy bacon bits, chopped nuts, or additional herbs to make this recipe your own.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep or potlucks.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
