Honey Mustard Potato Salad

By Eric Kim

Published June 26, 2024

Honey Mustard Potato Salad — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(9)
Notes: Read community notes

There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go.

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Ingredients

Yield:4 to 6 servings

1½pounds baby potatoes, scrubbed
Salt and freshly ground black pepper
2large eggs
1garlic clove, finely grated
1tablespoon white wine or rice vinegar
1teaspoon mild or hot curry powder
½teaspoon onion powder or pinch of MSG
3tablespoons mild mayonnaise, such as Hellmann’s
2tablespoons yellow mustard
1tablespoons honey or maple syrup
Finely chopped chives, for topping

Ingredient Substitution Guide

Preparation

Step 1
Add the potatoes to a large pot. Cover with cold salted water and bring to a boil over high heat. Add the eggs, then reduce the heat to medium-low and simmer until the potatoes are nearly fork-tender and the eggs are hard-boiled, about 10 minutes. Turn the heat off.
Step 2
Toss the eggs into a cold sink (so their shells crack), then place in a bowl under cold, running tap water until cool enough to handle, about 1 minute. Drain the potatoes, then return to the pot and cover immediately. Let the potatoes finish cooking in their own steam on the off-but-still-warm burner, 10 to 15 minutes. Transfer the steamed potatoes to a cutting board and let sit until cool enough to handle.
Step 3
Meanwhile, in a large mixing bowl, whisk the garlic, vinegar, curry powder and onion powder to combine and disperse the spices, then whisk in the mayonnaise, mustard and honey until smooth. Season with salt and pepper.
Step 4
Cut each potato in half, and in quarters, if very large. Peel then coarsely chop the eggs. Add the warm potatoes and eggs to the dressing and toss gently. Shower with the chives and serve warm, at room temperature or cold. This salad keeps for up to 3 days in the refrigerator, covered.