Healthy Potato Salad with Honey, Mustard and Garden Herbs
An easy healthy potato salad recipe made without mayo with a beautiful tangy flavor from the combination of honey, Dijon mustard, and fresh garden herbs.
- Prep Time: 5 minutes
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups whole baby potatoes
- 2–3 tbs olive oil
- 3 tbs capers
- 2 tbs Dijon mustard
- 3 tbs raw honey
- 1/2 red onion, chopped
- 2 tbs fresh parsley, chopped
- 1/2 tbs fresh dill, chopped
- Salt and pepper to taste
Instructions
- Add the potatoes to a large pot and fill it with water until all the potatoes are covered.
- Boil the potatoes for 10-15 minutes, or until the potatoes are soft.
- Remove from heat, strain and let cool in a large bowl. If there are larger than bite sized potatoes, slice in half or into quarters. Leave the skin on.
- Add all of the remaining ingredients to the potatoes and lightly toss until completely mixed.
- Serve immediately, or store in an air tight container in the refrigerator if made in advance.
Notes
This potato salad can be made a day or two in advance. Store in an air tight container and refrigerate until ready to serve. Set the salad out and bring it to room temp prior to serving.
Keywords: potato salad, healthy potato salad
Some Useful Items For This Recipe
Summer is certainly flying by. The Fourth of July is right around the corner and I am holding on to every minute of sunshine! And this healthy potato salad recipe is a perfectly tasty side dish for this time of year.
Let me first start out by admitting that I am not a fan of the classic, egg-filled, mayo-ey potato salad. The texture, the color and the preservative filled list of ingredients is really not my jam. So I ventured far far away from that typical recipe and created something more on the healthy side.
I first put this recipe to the test at one of my good friend’s bachelorette get together. Her wedding was canceled due to COVID so a couple of us ladies had a small (COVID-esque) gathering – and this recipe was a hit. I think the light, poppy flavors are really what make it so lovable. To make sure that it wasn’t just a female favorite, I tested it out at a family gathering as well where the husband, my dad and future brother-in-law also enjoyed it.
Potato Salad Without Mayo
This is really what makes it healthy. Instead of using mayo in this potato salad I opted for the combination of dijon mustard and honey. What’s not to love about that? If you don’t like mustard, I get it, but I am here to reassure you that this recipe is pretty good without it – if you must. Also, I talk about my love for substituting honey for unhealthy ingredients in these other posts:
Ingredients for Potato Salad
This is the EASIEST recipe. It is an amazing go-to for summer entertaining. You can easily double it for feeding large crowds, whenever that is socially acceptable/safe again. Anyway, all that goes into this healthy potato salad are the baby potatoes themselves, olive oil, Dijon mustard, honey, red onion, capers, fresh parsley, fresh dill, salt and pepper. That’s it. Done and done.
Potato Salad Recipe That’s Easy
There is very little chopping involved with this recipe – which will always save you time in the kitchen. The potatoes only take 10-15 minutes to boil until soft because you are working with babies. I do slice a few of the larger ones so that everything stays bite sized. If you chop the other ingredients while the potatoes boil you could have this recipe whipped up in 15 minutes no problem. All the ingredients can be added to the same bowl, tossed and then served. Love it.
Why Potato Salad Gets Watery
I am all about prepping ahead of time – especially when it comes to entertaining. That being said, I like things to look presentable when they are served. Potato salad can easily be stored in a refrigerator 1-2 days in advance, but potato salads are known to get watery while they sit. Here are a few tips to avoid that problem!
- If you have the time, wait until the potatoes have completely cooled before adding the dressing. After boiling the potatoes they will continue to give off steam, and the steam will go into the dressing, making everything more liquid. If I am in a hurry I will dump the boiled potatoes in a colander and rinse cold water over them to quicken the cooling process.
- This recipe does not include watery ingredients like celery. I also drain the capers prior to adding them to the dish so I am not adding any unnecessary liquid.
- If you plan to store the potato in an air tight container overnight and the potatoes are still warm, try adding a a dish towel paper towel on top of the bowl before adding the lid. This will capture any condensation that forms so that it doesn’t drip back into the potato salad.
