Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian-Style Potato Salad with Honey-Mustard Dressing
A creative fusion dish that combines Italian potato salad traditions with a unique sweet and tangy dressing made from honey and mustard. The addition of pickles, yogurt, and sour cream creates a creamy, flavorful side dish with a surprising depth of taste that complements any Italian main course.
35 min
Easy
6 servings
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Taste Profile
Sweet6/10
Salty5/10
Sour6/10
Umami2/10
Spicy2/10
🥄 Texture
Creamy and slightly loose from the mayo/sour cream/yogurt dressing, with tender, fork‑tender potato chunks that still hold their shape. Diced pickles add bursts of crisp, crunchy contrast throughout.
👃 Aroma
A tangy, dairy-forward aroma from the sour cream and yogurt with a bright vinegary/pickle note. Background scents of mustard and a faint sweet caramel hint from the flat Coca-Cola round out the nose.
🍷 Pairs Well With
Crisp Pinot Grigio or a light, citrusy pilsner; nonalcoholic options include iced lemon water or sparkling water with a twist of lime to cut the richness.
🥗 Side Dishes
Grilled sausages or bratwurst, a simple green salad with vinaigrette, or roasted seasonal vegetables; crusty bread or focaccia also pairs well to soak up the dressing.
Ingredients(11 items)
- 12 pounds potatoes (peeled and cubed into 1-inch pieces)
- 21/2 cup mayonnaise
- 31/4 cup sour cream
- 41/4 cup plain yogurt
- 53 tablespoons honey
- 62 tablespoons mustard (yellow or Dijon)
- 71/2 cup pickles (diced)
- 82 tablespoons pickle juice (from the jar)
- 91 teaspoon salt
- 101/2 teaspoon black pepper
- 111/4 cup Coca-Cola (flat)
Nutrition Information(per serving)
285
Calories
3.2g
Protein
28.4g
Carbs
18.5g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
Add the cubed potatoes and cook for 12-15 minutes until they are fork-tender but still hold their shape. Do not overcook.
- 3
Drain the potatoes thoroughly in a colander and set aside to cool for 5 minutes.
- 4
While potatoes are cooling, prepare the dressing by combining mayonnaise, sour cream, and yogurt in a large mixing bowl.
- 5
Add honey, mustard, and pickle juice to the creamy mixture and whisk until smooth and well combined.
- 6
Stir in the flat Coca-Cola slowly, which will add a subtle sweetness and help lighten the dressing slightly.
- 7
Add salt and pepper to taste and adjust seasonings as needed.
- 8
Gently fold the warm potatoes into the dressing, being careful not to break them apart.
- 9
Add the diced pickles and fold gently to distribute evenly throughout the salad.
- 10
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
- 11
Give the salad a gentle stir before serving and adjust seasoning if needed.
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