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Honey-Mustard Potato Salad

Whenever there is a picnic or cookout, I am asked to bring my potato salad. It’s tangy and a little different. —Alicia Quadrozzi, Escondido, California
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings

Ingredients

  • 5 pounds red potatoes
  • 2 cups chopped celery
  • 1 cup chopped sweet red pepper
  • 4 large hard-boiled large eggs, chopped
  • 2 green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup honey mustard
  • 1/2 cup prepared mustard
  • 1/4 cup sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
  • Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts
3/4 cup: 207 calories, 9g fat (2g saturated fat), 58mg cholesterol, 335mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 5g protein.

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