Warm Honey-Mustard Potato Salad

Ready-to-use potato wedges are the time-saving start to this warm vegetable salad, coated with a glistening, ultra-easy blend of mustard and sweet honey.

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  • prep time 10 min
  • total time 10 min
  • ingredients 9
  • servings 12
 

Ingredients

1
bag (1 lb 4 oz) refrigerated red potato wedges with skins (4 cups)
1/4
cup honey
1/4
cup yellow mustard
1
cup sliced celery (2 stalks)
1/2
cup chopped red bell pepper (1/2 medium)
2
tablespoons chopped green onions (2 medium) or red onion
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/8
teaspoon coarsely ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
  • 2 Meanwhile, in small bowl, mix honey and mustard until well blended.
  • 3 Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.
  • 1 In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
  • 2 Meanwhile, in small bowl, mix honey and mustard until well blended.
  • 3 Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.

EXPERT TIPS

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Expert Tips

You can use frozen potato wedges to make the salad. Microwave them as directed for 5 to 8 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.