Dinner

BLT Potato Salad with Honey Mustard Vinaigrette Recipe

ByClara Bennett January 21, 2026January 21, 2026

Introduction

This BLT Potato Salad with Honey Mustard Vinaigrette is a flavorful twist on a classic favorite. Crispy roasted potatoes combine with savory bacon, fresh cherry tomatoes, and baby kale, all tossed in a tangy, sweet dressing that brightens every bite.

A white bowl filled with a warm potato salad showing about three layers, the first layer has golden brown halved roasted baby potatoes with a crispy texture, the second layer has bright red and yellow halved cherry tomatoes adding fresh color, and the third layer has fresh green leaves scattered throughout, all mixed with small bits of crispy bacon and a grainy mustard dressing visible on the potatoes, the bowl is placed on a white marbled surface next to a striped cloth with a golden spoon resting inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 ounces baby yellow potatoes, halved
4 tablespoons olive oil, divided
1 clove garlic, minced
1/4 cup plus 1 tablespoon apple cider vinegar
2 tablespoons honey
1 tablespoon stone ground mustard
2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cups cherry tomatoes, halved
6 slices bacon, cooked and crumbled
1 cup baby kale

Instructions

Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Place the halved potatoes on the sheet and drizzle with 2 tablespoons of olive oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly and arrange the potatoes cut side down. Bake for 25-30 minutes without disturbing, until golden and crispy on the cut side.
Step 2: While the potatoes roast, prepare the dressing. In a medium bowl, whisk together minced garlic, apple cider vinegar, honey, stone ground mustard, dijon mustard, the remaining 2 tablespoons olive oil, and the remaining 1/4 teaspoon salt and pepper until smooth.
Step 3: When potatoes are done, allow them to cool for a few minutes. In a large bowl, combine the warm potatoes, cherry tomatoes, crumbled bacon, and baby kale. Add a few tablespoons of the dressing and gently toss to combine. Season with extra salt and pepper as desired. Serve warm or at room temperature.

Tips & Variations

Use red potatoes or fingerlings as a substitute for yellow potatoes for a different texture.
Swap baby kale for spinach or arugula for a milder green.
Add chopped red onion or scallions for extra bite.
For a smoky flavor, use smoked bacon or add a dash of smoked paprika to the dressing.
Make the dressing ahead and store it in the fridge for up to a week to save time.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The potatoes are best enjoyed within this time to maintain their texture. Reheat gently in the microwave or serve cold as a refreshing salad. If needed, toss with additional dressing after reheating.

How to Serve

The dish is a close-up view of a mixed potato salad served in a white bowl on a white marbled surface. It has several layers starting with round, golden-brown pan-fried potato halves showing a slightly crispy texture. Mixed in are red and yellow cherry tomatoes, some cut in halves, adding bright pops of color. Fresh green leaves, likely kale or spinach, are scattered across the salad, contributing a fresh leafy texture. Tiny pieces of crispy bacon and small mustard seeds are sprinkled evenly, giving a crunchy and savory contrast. The dish looks glossy with a light dressing that adds a shiny, moist surface to the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the bacon or replace it with crispy smoked tempeh or sautéed mushrooms for a vegetarian-friendly version.

Can I prepare this salad ahead of time?

You can roast the potatoes and make the dressing a day ahead, but combine all ingredients just before serving to keep the potatoes crisp and the greens fresh.