Grammy's Kitchen · Potato Salad · Honey Mustard Warm Potato Salad
One of 103 potato salad recipes we measured
22 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 9% |
| acid | 3% | 1% |
| sweetener | 5% | 0% |
| salt | 0% | 0% |
| aromatics | 9% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds baby potatoes (halved) |
| 28 g | 2 tablespoons butter (melted) |
| 41 g | 3 tablespoons olive oil |
| 6 g | 2 cloves garlic (minced) |
| salt and black pepper | |
| 75 g | 1/2 red onion (finely sliced) |
| 2 g | 1 teaspoon fresh thyme leaves (or add 1/2 teaspoon dried thyme into Dressing) |
| 20 g | 1 1/2 tablespoons Dijon mustard |
| 9 g | 2 teaspoons whole grain dijon mustard |
| 42 g | 2 tablespoons honey |
| 30 g | 2 tablespoons apple cider vinegar |
| 27 g | 2 tablespoons olive oil |
| 2 g | 1/4 teaspoon salt and black pepper |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious, with or without the dressing! It's amazing how such simple ingredients could combine to form such a tasty, flavourful meal.” — a cook, 5.0★