This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This potato salad recipe is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.
We made this recipe as written. Served at room temp. Loved the tangy taste. Next time I think we'll consider something to add a bit of crunch (celery?).
I have had this saved to my recipe file for years... always a huge hit!!
I made this for the 4th of July, and it was really, really good (served warm), and I would definitely make it again. I personally loved it as is and would rate it a 5. My husband said he'd give it a 5 if I added something spicy next time, like maybe a spicy mustard instead of dijon. My youngest son didn't like it that much because of the skin on the potatoes. My teenage son liked it as.
This is so good! I make it for everything and still very tasty leftover in the fridge for a late night snack!
Made this for 4th of July, looking for a healthier potato salad and have to say we thought this was a great change. I loved it warm, the vinegar (used red wine vin) & garlic made it pop and was very refreshing. I have added this recipe to my permanent collection.
This was excellent. Very zingy & flavorful. I didn't have sherry vinegar so used white balsamic, but otherwise followed the recipe. It was best warm, but also good cold. A really nice change from traditional potato salad.
Excellent served hot! This has the same flavor profile as German potato salad, which is also served warm. Didn't have bacon, so I skipped that--though I did have bacon grease and used that to caramelize the onions. This really isn't so labor intensive, compared to traditional recipes where the potatoes need to be peeled and you also have to boil and peel eggs.
This was fantastic! I wouldn't even consider it a potato salad due to what a typical potato salad contains. Roasting the potatoes was much better than the typical boiled. Used turkey bacon and instead of onion, used green onion. Would serve on a weeknight or to guests.
Excellent! It came out much spicier than I thought it would, but it was wonderful. If you think you need less pepper, you don't; leave the pepper as it is because that's what makes the kick. I enjoyed the flavors of everything. I used regular brown mustard instead of dijon, which might have made it a bit milder than intended. Overall, it was the most flavorful yet light potato salad I have ever had. It's very colorful and great for barbequing. The sauce makes an excellent homemade salad dressing as well.
I served this with some barbecue at a tailgate party. It was a big hit. I'm rating it "worthy of a special occasion" simply because of the time involved. Roasting the potatoes instead of the traditional boiling really takes a lot of time. It's worth it, though!
