Honey mustard potato salad

This honey mustard potato salad features perfectly steamed potatoes and hard-boiled eggs tossed in a tangy, curried dressing with a hint of sweetness, garnished with fresh chives.

Liam Carter Liam Carter
Jun 11, 2026 - 11:16
Honey mustard potato salad

There is a massive divide between mediocre potato salad and the truly great versions. The secret isn't just about the recipe; it’s about the technique. Instead of boiling potatoes into oblivion, this approach focuses on a steam-heavy method—similar to preparing sushi rice—that leaves the potatoes creamy and pillowy. The result is a perfect texture that drinks up the tangy, curried dressing inspired by the bold flavors of honey-mustard snack mixes.

Elevate Your Side Dish

This recipe from the NYT Cooking archives provides a golden, flavorful take on a classic. If you prefer a kick, don't hesitate to toss in extra heat with cayenne pepper or fresh, finely chopped chiles. If you have a sweet tooth, a little extra honey or sugar will do the trick—just taste as you go.

Ingredients

  • 1 1/2 pounds baby potatoes, scrubbed
  • 2 large eggs
  • 1 garlic clove, finely grated
  • 1 tablespoon white wine or rice vinegar
  • 1 teaspoon mild or hot curry powder
  • 1/2 teaspoon onion powder (or a pinch of MSG)
  • 3 tablespoons mild mayonnaise (like Hellmann's)
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey or maple syrup
  • Salt, freshly ground black pepper, and finely chopped chives

Preparation

  1. Start by placing potatoes in a large pot. Cover with cold salted water and bring to a boil. Add the eggs, reduce heat to medium-low, and simmer for about 10 minutes. Turn off the heat.
  2. Place the eggs in a cold sink to crack the shells, then rinse under cold running water for a minute. Drain the potatoes, return them to the warm pot, and cover immediately. Let them finish steaming in the residual heat for 10 to 15 minutes. Once cool enough to handle, move the potatoes to a cutting board.
  3. In a large bowl, whisk the garlic, vinegar, curry powder, and onion powder. Whisk in the mayonnaise, mustard, and honey until smooth, then season with salt and pepper to taste.
  4. Quarter the potatoes and chop the eggs. Toss everything into your dressing, top with fresh chives, and enjoy.

Yield: 4 to 6 servings. Leftovers can be stored covered in the refrigerator for up to 3 days.