Food City — Mother's Day Recipes: Tangy Honey Mustard Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and let cool slightly before cutting into cubes.

In a bowl, whisk together honey, mustard, mayonnaise, and apple cider vinegar until smooth.

Add chopped celery, red onion, and green onions to the dressing and mix well.

Fold in the potato cubes gently until evenly coated with the dressing.

Season with salt and black pepper to taste, adjusting as desired.

Chill the potato salad in the refrigerator for at least 30 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens