Warm Honey Mustard Potato Salad
Baby yellow potatoes roasted to perfection then coated with a homemade honey mustard vinaigrette. Made in under 35 minutes!
Servings: 6 servings
- 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