Honey-Mustard Potato Salad with Dill and Celery

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A classic picnic favorite with tender potatoes tossed in a tangy honey-mustard dressing, accented by fresh dill and crunchy celery for texture. This American-inspired salad recipe, ready in about 25 minutes, pairs small red potatoes, celery stalks, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, quartered small red potatoes
• 2, finely chopped celery stalks
• 1/4 small, finely diced red onion
• 2 tbsp, chopped fresh dill
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs quartered small red potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce to medium and simmer for 15 minutes until potatoes are tender but not falling apart. Drain and set aside to cool slightly.
2. Step 2: In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp black pepper, and 1 tsp salt until smooth and creamy.
3. Step 3: Add the warm potatoes to the dressing along with 2 finely chopped celery stalks, 1/4 finely diced small red onion, and 2 tbsp chopped fresh dill.
4. Step 4: Toss gently but thoroughly until every potato piece is coated in the honey-mustard dressing.
5. Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld before serving chilled or at room temperature at your next picnic.