Warm Honey Dijon Potato Salad – add plenty of flavour to plain potatoes with this simple quick side dish to serve with chicken, beef, pork or fish.
One of the biggest requests we get in our email and on our Facebook Page is for more recipes for side dishes. While this recipe is great at any time of the year, it seems the side dish requests become even more frequent during the summer BBQ and grilling season. It seems folks have no problem choosing what to put on the grill but have more difficulty trying to find just the right thing to serve with it.
This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. I’ve peeled the russet potatoes in this version but if you are using red or yellow skinned potatoes, feel free to just wash them well and leave them unpeeled as I usually do.
Try it with your next grilled or BBQ meal and keep it in mind for fall and winter meals too, especially with roast chicken and pork dinners.
Using leftover boiled potatoes.
This honey dijon potato salad can even be made with leftover boiled potatoes, just bring them back to a simmer in boiling water, then turn off the heat immediately and let stand for a couple of minutes before using them in this recipe.
Cold boiled potatoes can also be used in an unheated version of this potato salad. I just use the red onions raw but finely minced and substitute a 1/4 tsp of granulated garlic to add to the dressing before tossing with the potatoes.
If you liked this recipe you may want to check out our Honey Dijon Pasta Salad!
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- 3 lbs potatoes cut in one 1½ inch chunks (leftover boiled potatoes can be used)
- 3 tbsp olive oil
- ½ finely diced red onion
- 2 cloves minced garlic
- ¼ cup apple cider vinegar
- ¼ cup whole grain Dijon mustard
- 3 tbsp honey (add more to taste if you like)
- pinch salt and pepper
- 2 tsp fresh chives
- Boil the potatoes in salted water until they are fork tender but not overcooked.
- Drain and let cool slightly in a single layer on a cookie sheet.
- To a large sauté pan over medium heat, add the olive oil, onion and garlic.
- Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes.
- Mix together the cider vinegar, mustard, honey, salt and pepper.
- Pour over the potatoes in the saute pan and toss together well, cooking for only two or three minutes until the potatoes are well coated.
- Before serving, toss in the fresh chives.