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baby yellow potatoes in a white bowl with a aspoon
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5 from 2 votes

Warm Honey Mustard Potato Salad

Baby yellow potatoes roasted to perfection then coated with a homemade honey mustard vinaigrette. Made in under 35 minutes!
Prep Time3 mins
Cook Time30 mins
Total Time33 mins
Course: Salad, Side
Cuisine: American
Servings: 6 servings
Calories: 155kcal


  • 1 lb baby yellow potatoes
  • 2 tbsp dijon mustard
  • 2 tbsp grain mustard
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp melted butter
  • 1 small shallot
  • 2 garlic cloves
  • 1 tsp fresh dill
  • salt to taste


  • Preheat oven to 400 degrees F.
  • Slice the potatoes into bite-sized pieces.
  • Coat the potatoes with the melted butter and season generously with salt. Place on a baking sheet.
  • Bake for 20 minutes then add the shallots and garlic and bake for an additional 10 minutes or until the potatoes are fully cooked through.
  • In a small bowl, combine the grain mustard, dijon mustard, honey, and olive oil.
  • Coat the cooked potatoes with the honey mustard mixture and add the fresh dill.
  • Season to taste and enjoy!


  • Do not bake the potatoes with the honey vinaigrette. Honey burns quickly, therefore coat the fully cooked potatoes with the honey mustard vinaigrette after they come out of the oven. 


Calories: 155kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 15.5mg | Calcium: 17mg | Iron: 0.8mg