Warm Honey Mustard Potato Salad

More potatoes?

I mean, who could say no to potatoes, right? Initially, not many of us! But wait… actually, perhaps many of us on this page have, or are right now, saying no to potatoes. AIP, SCD, old-fashioned paleo (yup!), keto, the list grows in length!

I’ve sure been there, and maybe I’ll be there again. That’s why this post is so fun to write, truth be told. The dishes that get posted here are the ones I get excited about, and this one fits the bill. Why? Because letting potatoes have their time to shine is just another part of sussing out what feels best for one during, and across, the wide, unending expanse that is… a food journey. Because those are seriously real, and they can be seriously serious. 

Carbs and sugar and potatoes and honey, oh my!

This is a dish for those ready to trial not only natural starches, but also those natural starches combined right along with a bit of a natural sugar–a veritable no-no, again, in so many nutrition worlds. Here’s my quick recap on the logic behind this… our bodies, most of the time (there are outlines, and special cases, and specific needs, that don’t apply, fo sho), know what to do with this stuff. If we want to get even more curious about the natural foods on our plates in this specific incidence, I’d like for us to ponder, if nothing else, that the extra virgin olive oil may be the most processed ingredient in the recipe.

Oof. I know. No one wants to hear that part! But it’s just food for thought on a Friday.

So, let us soldier forward, potato salads in hand, forks in tow.

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Warm Honey Mustard Potato Salad

This warm potato salad is a surprisingly quick side dish to put together for any weeknight or weekend meal! The classic combination of honey and mustard drizzled over wedges of steaming potatoes means all that dressing's goodness gets pulled right into the potatoes!

Course Side Dish

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

• 1 lb yellow potatoes cut into 1 inch wedges (or a mix of multicolored potatoes!)
• 2 tablespoons honey I prefer raw and local honey
• 2 tablespoons yellow mustard
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil optional
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 scallions, roots removed sliced on an angle

Instructions

1. In a large pot fill with water, bring the potatoes up to a boil. Once boiling, throw a generous pinch of salt in the water, bring the temperature to medium-low, and allow to cook for about 15 minutes, or until the potatoes are fork tender.
2. Meanwhile, in a small bowl, combine the honey, mustard, lemon juice, lemon zest, sea salt and black pepper. Whisk to combine.
3. Drain the potatoes, then place them in your serving dish of choice.
4. Drizzle the honey mustard dressing over the potatoes and toss to combine evenly. Try a piece and adjust the sea salt and black pepper as needed!
5. Sprinkle the scallion slices over the salad just before serving.