Potato Salad with Honey Mustard Vinaigrette

5 from 9 reviews

This Potato Salad with Honey Mustard Vinaigrette is made skinny, with just a touch of mayo. It doesn’t compromise on flavor, with its tangy, zippy, and yummy honey mustard vinaigrette base.

  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes

Yield: 8


  • 2 1/2 pounds Yukon gold baby potatoes
  • 4 large eggs, boiled, peeled, and sliced
  • 1/4 cup freshly chopped flat leaf parsley
  • 1/4 cup freshly chopped chives
  • For Honey Mustard Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 TB apple cider vinegar
  • 2 TB real, whole mayo
  • 2 TB whole grain mustard (with visible mustard seeds)
  • 2 TB pure honey
  • 3/4 tsp kosher salt and freshly ground black pepper


  1. Make Honey Mustard Vinaigrette: Combine all vinaigrette ingredients and whisk to combine well. Chill until ready to use. This can be done days ahead of time. 
  2. In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
  3. Gently toss together the potatoes, sliced eggs, prepared vinaigrette, parsley, and chives. Season with additional kosher salt and black pepper to taste. Serve chilled.


  • Serving Size: 1
  • Calories: 404
  • Sugar: 69.9 g
  • Sodium: 104.5 mg
  • Fat: 13.4 g
  • Carbohydrates: 70.7 g
  • Protein: 6.1 g
  • Cholesterol: 144.1 mg
  • Author: Chew Out Loud
  • Category: side
  • Method: stovetop
  • Cuisine: Amerian
  • Diet: Gluten Free

Keywords: Healthy Potato Salad, Potato Salad with Honey Mustard Vinaigrette