Honey-Mustard Potato Salad with Dill and Celery
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 salads ready in about 25 minutes pairs quartered small red potatoes, finely chopped celery stalks, small, finely diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Toss gently but thoroughly until every potato piece is coated in the honey-mustard dressing.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Mustard Potato Salad with Dill and Celery take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Mustard Potato Salad with Dill and Celery?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quartered small red potatoes from drying out.
Can I substitute ingredients in Honey-Mustard Potato Salad with Dill and Celery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Mustard Potato Salad with Dill and Celery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Mustard Potato Salad with Dill and Celery?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
