There’s something undeniably nostalgic about the comforting crunch of crispy potatoes, mingling with the tang of honey and mustard. This Crispy Honey & Mustard Potato Salad isn’t just a recipe; it’s a culinary journey back to summer afternoons spent with loved ones.
I remember the first time I made this salad. It was during a family reunion at our lake house, a place where the sun seemed to shine a little brighter and the days were filled with laughter. My aunt, the queen of outdoor feasts, was hosting, and I was eager to contribute something that would stand out amidst her array of classic dishes. The challenge was on, and I wanted to create a dish that combined simple, everyday ingredients with a touch of flair.
I stumbled upon this recipe, and it felt like the perfect fit. The idea of roasting baby golden potatoes until they’re crispy, then tossing them in a honey mustard dressing, seemed like a delightful twist on a classic potato salad. It was a revelation! As the potatoes roasted, the aroma filled the kitchen with a promise of something delicious. When the salad was finally served, it was a hit. The crispiness of the potatoes contrasted beautifully with the creamy, slightly sweet dressing, and the crispy bacon added a satisfying crunch. My family loved it so much that it became a staple at our gatherings.
The beauty of this dish is its versatility and ease. The combination of honey and mustard creates a dressing that is both tangy and sweet, elevating the humble potato into something extraordinary. Whether you’re hosting a summer barbecue, a cozy dinner, or just want a comforting side dish, this salad fits the bill perfectly. It’s a reminder that even the simplest ingredients, when treated with a little care and creativity, can create something truly memorable.
As you make this Crispy Honey & Mustard Potato Salad, I hope it brings as much joy to your table as it has to mine. The crispy edges of the potatoes, the rich, smoky bacon, and the zesty dressing create a harmony of flavors that are sure to delight. It’s not just a recipe; it’s a story of love, laughter, and the joy of sharing good food with those who matter most.
Making Crispy Honey & Mustard Potato Salad
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Ingredients
- 1 lb. baby golden potatoes
- 2 tablespoons olive oil
- A pinch of sea salt
- Several grinds of black pepper
- 1 shallot, finely chopped
- 5-6 strips of bacon, chopped
- 1 tablespoon fresh chives, minced
- 2 hard-cooked eggs, sliced
- ¼ cup high-quality olive oil
- 1.5 tablespoons cider vinegar
- 1.5 tablespoons honey
- 1 tablespoon grainy mustard
- A pinch of sea salt (to taste)
Directions
Prepare the Dressing: In a bowl, whisk together the grainy mustard, cider vinegar, honey, high-quality olive oil, and a pinch of sea salt until smooth and well combined.
Cook and Crisp the Potatoes: Preheat your oven to 450°F (230°C). Wash the baby golden potatoes and place them in a pot with cold water, making sure the water level is about 2 inches above the potatoes. Bring to a boil and cook for approximately 15 minutes, or until tender when pierced with a fork. Drain the potatoes and transfer them to a mixing bowl. Toss with olive oil, sea salt, and black pepper.
Roast the Potatoes: Line a baking sheet with parchment paper. Spread the seasoned potatoes on the sheet and press them down with the bottom of a cup. Roast for 20-25 minutes, or until golden and crispy. For an extra crunch, broil for 2-3 minutes at the end.
Prepare Additional Ingredients: While the potatoes roast, cook the bacon in a skillet until crispy. Chop the chives, slice the hard-cooked eggs, and finely chop the shallot.
Combine and Serve: After the potatoes are crispy, mix in the chopped shallots and bacon. Drizzle the prepared dressing over the mixture, tossing to coat evenly. Transfer to a serving dish and garnish with chopped chives, additional black pepper, and sliced eggs. Serve hot and enjoy.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, as this will help retain the crispiness of the potatoes.
Cooking Tips
For a creamier dressing, you can add a tablespoon of mayonnaise. To make this dish vegetarian, omit the bacon or use a plant-based alternative. Ensure that the potatoes are well-coated with oil before roasting to achieve a crispy texture.
Serving Suggestions
This potato salad is a great side dish for grilled meats or sandwiches. Garnish with extra chives and serve alongside a fresh green salad or a tangy coleslaw. It pairs well with a chilled white wine or a light beer.
Ingredient Substitutions
You can substitute baby golden potatoes with baby red potatoes or regular russet potatoes. If you prefer a sweeter dressing, increase the honey to taste. Use a different type of mustard, such as Dijon, if grainy mustard is not available.
Seasonal Variations
In the fall, add roasted pumpkin or butternut squash for a seasonal twist. In the summer, incorporate fresh herbs like basil or dill instead of chives for a lighter flavor.
Allergen Information
This recipe contains bacon, which is not suitable for those following a vegetarian or pork-free diet. For a bacon-free version, use turkey bacon or leave it out entirely. The recipe also contains eggs and mustard, which are common allergens; consider using egg-free mayo and a mild mustard substitute if needed.
FAQ:
Can I use different types of potatoes for this recipe?
Yes, you can use baby red potatoes or regular russet potatoes if baby golden potatoes are not available. Adjust the cooking time as needed.
How do I make the potato salad spicier?
Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing to increase the spice level.
Can I prepare this potato salad ahead of time?
Yes, you can prepare the salad up to 1 day in advance. Store it in the refrigerator and add the dressing just before serving to keep the potatoes crispy.
What should I do if the potatoes are not crispy enough?
If the potatoes are not crispy, try broiling them for an additional 2-3 minutes, making sure to keep an eye on them to avoid burning.
Can I use a different type of vinegar for the dressing?
Yes, you can substitute cider vinegar with white wine vinegar or red wine vinegar if needed. Each will add a slightly different flavor profile to the dressing.
Is this recipe suitable for a vegetarian diet?
This recipe includes bacon and eggs, which are not suitable for vegetarians. You can omit the bacon or use a plant-based alternative, and replace the eggs with additional chives or another garnish.
Crispy Honey & Mustard Potato Salad
Ingredients
- 1 lb. baby golden potatoes
- 2 tablespoons olive oil
- a pinch of sea salt
- several grinds of black pepper
- 1 shallot finely chopped
- 5-6 strips bacon chopped
- 1 tablespoon fresh chives minced
- 2 hard-cooked eggs sliced
- ¼ cup high-quality olive oil
- 1.5 tablespoons cider vinegar
- 1.5 tablespoons honey
- 1 tablespoon grainy mustard
- a pinch of sea salt to taste
Instructions
- Prepare the Dressing
- In a bowl, mix together grainy mustard, cider vinegar, honey, high-quality olive oil, and a pinch of sea salt. Whisk thoroughly until well blended.
- Cook and Crisp the Potatoes
- Preheat your oven to 450 degrees Fahrenheit. Wash the potatoes, then place them in a pot and cover with cold water, ensuring the water is about 2 inches above the potatoes. Bring to a boil. Boil for approximately 15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and transfer them to a mixing bowl. Toss with olive oil, sea salt, and several grinds of black pepper.
- Line a baking sheet with parchment paper. Spread the seasoned potatoes on the sheet and gently press them down with the bottom of a sturdy cup or measuring cup. Roast in the oven for 20-25 minutes, or until the potatoes are crispy and golden. For extra crispiness, broil for 2-3 minutes at the end.
- Prepare Additional Ingredients
- While the potatoes roast, cook the bacon until crispy in a skillet. Chop the chives, slice the eggs, and finely chop the shallots.
- Combine and Serve
- Once the potatoes are done, mix in the finely chopped shallots and crispy bacon. Drizzle with the prepared dressing, tossing until well coated. Transfer the hot potatoes to a serving dish. Garnish with chopped chives, additional black pepper, and sliced eggs. Serve and enjoy.
