Honey Mustard Potato Salad with Peppers, Green Beans and Corn

This vibrant potato salad combines the perfect balance of tangy honey mustard dressing with crisp, colorful vegetables for a refreshing twist on a classic. The creamy potatoes contrast beautifully with the sweet crunch of corn, the snap of green beans, and the bright flavor of bell peppers.

Ingredients

• 2 pounds baby potatoes (halved)
• 1 cup fresh green beans (trimmed and cut into 1-inch pieces)
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper (diced)
• 1/4 cup red onion (finely diced)
• 3 tablespoons whole grain mustard
• 2 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill (chopped)

Instructions

1. Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook for 10-12 minutes until fork-tender.
2. During the last 3 minutes of cooking the potatoes, add the green beans to the same pot.
3. If using fresh corn, add it to the pot during the last 2 minutes. If using frozen corn, add it during the last 1 minute.
4. Drain everything in a colander and rinse with cold water to stop the cooking process.
5. While the vegetables cool, make the dressing: whisk together mustard, honey, vinegar, olive oil, salt, and pepper in a large bowl.
6. Add the cooled potatoes, green beans, corn, diced red pepper, and red onion to the bowl with the dressing.
7. Gently toss everything to coat with the dressing.
8. Sprinkle with fresh dill, gently toss once more, and serve immediately or refrigerate until ready to serve.

Notes