Honey Mustard Warm Potato Salad
Cook Time 45 minutes
Total Time 1 hour
A terrific alternative to mayo heavy potato salad! The potatoes are buttery and warm, and tossed through with a great honey mustard dressing.
- 2 pounds baby potatoes halved
- 2 tablespoons butter melted
- 3 tablespoons olive oil
- 2 garlic cloves minced
- Salt and pepper
- 1/2 red onion finely sliced
- 1 teaspoon fresh thyme leaves or add 1/2 tsp dried thyme into Dressing
Honey Mustard Dressing:
- 1 1/2 tablespoons Dijon Mustard
- 2 teaspoons wholegrain mustard
- 2 tablespoons Honey
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt and pepper
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Preheat oven to 350F.
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 over Dressing and toss. Serve warm.
, Fat: 11g
, Saturated Fat: 3g
, Cholesterol: 7mg
, Sodium: 151mg
, Potassium: 487mg
, Carbohydrates: 25g
, Fiber: 2g
, Sugar: 5g
, Protein: 2g
, Vitamin A: 2%
, Vitamin C: 28.5%
, Calcium: 1.8%
, Iron: 5.6%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword honey mustard dressing, warm Potato Salad
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