This Honey Mustard Warm Potato Salad is a terrific alternative to the usual heavy potato salad made with mayonnaise! This is perfect for holiday feasting or a side for any meal.

Honey Mustard Roast Potato Salad up close

Creamy potato salad was the exception rather than the rule when I was growing up. Mayonnaise, sour cream, cream cheese – all things rich and creamy were basically considered “treats” and only made an appearance for specific occasions when a particular recipe called for them. They never made the weekly shopping basket.

And as a consequence of that, even as an adult, I find myself bypassing the mayonnaise and even sour cream in the aisles at the supermarket. Which means when it comes to making things that most people usually associate with creamy dressings – like potato salad – I usually default to alternative dressings.

Forced to be more creative. It’s healthier. And it’s so, so tasty, some friends have sworn off traditional mayo potato salad for life.

I exaggerate not. :-)

Warm Honey Mustard Roast Potatoes in bowl with cloth

The combination of warm potatoes with crispy buttery skin tossed through with creamy Honey Mustard Dressing is a stellar combination in this tasty Honey Mustard Warm Potato Salad. One of the reasons why this is so good is because the when you toss warm potatoes in dressing, it sucks up all that flavour rather than just coating it on the outside like normal potato salad. That’s a great trick for preparing potatoes, actually!

Warm Honey Mustard Roast Potatoes

I like my potatoes to be buttery – for flavour – but you need to use a combination of oil and butter, otherwise the butter burns. That’s a little roasting tip for you!! You can apply it to anything you roast – use about 1:1 equal rations of butter to oil, and you’ll get a nice golden crust on the vegetables or protein you’re roasting without the bitter burnt butter. :-) I learned the hard way!!

I like to add a bit of red onion or finely sliced green onion into this, just for a bit of freshness. And some kind of herb adds a great extra layer – I’ve opted for thyme here, but feel free to change it out with your favourite herb. Rosemary, chives, parsley, even finely sliced sage and basil goes great with this!

Warm Honey Mustard Roast Potato Salad with onion topping

Honey Mustard Roast Potato Salad up close
5 from 22 votes↑ Click stars to rate now!
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Honey Mustard Warm Potato Salad

A terrific alternative to mayo heavy potato salad! The potatoes are buttery and warm, and tossed through with a great honey mustard dressing.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Nagi
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  • 2 pounds baby potatoes halved
  • 2 tablespoons butter melted
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • salt and pepper
  • ½ red onion finely sliced
  • 1 teaspoon fresh thyme leaves or add 1/2 tsp dried thyme into Dressing

Honey Mustard Dressing:

  • 1 ½ tablespoons Dijon Mustard
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt and pepper


  • Preheat oven to 350°F.
  • Place potatoes in a bowl. Add butter, olive oil, garlic, salt and pepper. Toss well to combine.
  • Spread potatoes out on a tray. Roast for 40 minutes until golden on the outside and soft inside, flipping once halfway.
  • Meanwhile, place Dressing ingredients in a jar. Shake very well to combine.
  • When potatoes are cooked, transfer to a bowl. Add onion and fresh thyme, pour Dressing over potatoes, and toss. Serve warm.
5 from 22 votes

Nutrition Information

Calories: 213 | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 151mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 23.5mg | Calcium: 18mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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two pictures of Honey Mustard Roast Potato Salad with text
Honey Mustard Roast Potato Salad with text



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. Hi Brenda, we haven’t tried using prepared honey mustard for this recipe, it should work but will change the flavor slightly. I would still recommend adding the cider vinegar to help thin it out, turning it into more of a dressing consistency.

  1. Correction I think. Step 5: “When potatoes are cooked, transfer to a bowl. Add onion and fresh thyme, pour over Dressing and toss.” Shouldn’t it be “pour the dressing over the potatoes and toss.” ?

  2. Delicious, with or without the dressing! It’s amazing how such simple ingredients could combine to form such a tasty, flavourful meal.5 stars

  3. Has anyone made this and taken it to a potluck? Any suggestions? I’d like to take this to a carry in at work and wondered if anyone has tips on doing this successfully. It looks delicious and it’s different.

  4. This is the best potato salad I have ever tasted. It is so good and I can’t thank you enough for sharing this recipe. You’re awesome.