The Pioneer Woman Tasty Kitchen
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Warm Honey-Cream Mustard Potato Salad

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Level: Easy

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Description

Flavorful side dish with ham or pork. It’s a favorite!

Ingredients

  • 1 teaspoon Salt (For Boiling Potatoes)
  • 5 pounds Red Potatoes Cut Into Quarters
  • ¼ cups Pure Honey
  • ¼ cups Light Cream (Or Can Use Whole Milk)
  • 2 Tablespoons Your Favorite Mustard
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Parsley Flakes
  • ½ teaspoons Celery Seeds (optional)
  • ½ teaspoons Ground Dill (optional)

Preparation

Note: You can elect to peel red potatoes, if desired, before boiling the quarters.

In a large Dutch oven pot with a lid (or any large pot with a lid) over medium high heat, add water until about 3/4 full). Once boiling, add salt and quartered red potatoes. Boil with lid tilted, until tender (15 minutes). Drain and add to a large mixing bowl. Using a fork, gently break apart potatoes (you can smash them, if desired, for a very smooth consistency).

In another mixing bowl, add honey, cream, and mustard. Mix well. Add black pepper, onion powder, parsley flakes, and celery seeds and/or dill, if using. Stir to combine. Pour over warm potatoes and stir to mix.

Serve immediately while still warm. We love these potatoes with baked ham or pork tenderloin. Enjoy!

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