Warm Mustard and Honey Potato Salad


By Donna Currie January 15, 2011 2 Comments on Warm Mustard and Honey Potato Salad

Picture of Warm Mustard and Honey Potato SaladIf you like German potato salad, you’ll love these potatoes. They have a similar flavor, but the recipe’s not as complicated.

I know a lot of people like to leave the skins on their potatoes. For this recipe, I think they’re better peeled – the potatoes absorb the flavor better. I also suggest cooking the potatoes with the skins on and peeling later. Cooked red potatoes are simple to peel – the skins pull off easily. Also, I like the texture of potatoes cooked in their skins better for this type of dish.

I used one of Frawg N’ Turtle’s specialty sauces in this recipe–the Original Apple Mustard spread. If you want a spicy potato dish, substitute their Hot N’ Horsey Apple Mustard, a horseradish mustard sauce, for some or all of the Original Apple Mustard.


  • 1 pound red potatoes
  • 1 tablespoon olive oil
  • 1/2 medium onion, medium dice
  • 2 tablespoons cider vinegar
  • 1 tablespoon Frawg N’ Turtle Original Apple Mustard
  • 1 tablespoon honey
  • Salt and pepper, to taste


Cook the potatoes in salted boiling water. Peel and cut them into bite-sized pieces. You can do this well ahead of time and refrigerate until you need them, or do this right before they’re needed. Your choice.

Heat the olive oil on medium heat. Add the onion and cook on medium, stirring occasionally, until they are soft but not browned.

Apple Mustard

Add the potatoes and cook, stirring occasionally, until they are warmed through. Add the vinegar, mustard, and honey. Stir to combine the ingredients and coat the potatoes. Add salt and pepper, to taste. Continue cooking, stirring as needed, until there’s no more liquid in the bottom of the pan.

Taste and adjust seasonings. Serve warm.

Shop Frawg N’ Turtle’s Fooducopia store for their specialty sauces.

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Donna Currie is a Colorado-based food writer who operates the blog Cookistry.

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2 responses to “Warm Mustard and Honey Potato Salad”

  1. Alex Staff says:

    Indeed, it's much easier to peel the skin after a bit of cooking. It saves a lot of time that way. Heh, in fact, the potatoes, as they are, are good enough for eating (perhaps a bit of salt, or a good mustard for dipping is better with plain potatoes), but this one with the honey sounds good as well, with the honey balancing out a spicy dip nicely.

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