Potato Salad with Honey Mustard Dressing


Quick, easy and bursting with flavor. We particularly like the contrast of crisp fresh vegetables, tangy pickles and the mustard spiced potatoes.

Ingredients

Dressing:
2 tablespoons coarse-grain Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon apple cider vinegar
1 tablespoon fresh parsley, chopped

2 pounds small red-skinned potatoes, cut into 3/4-inch pieces
2 stalks celery, diced
1 carrot, diced
1/2 cup red bell pepper, diced
20 tiny dill pickles, sliced into 1/4-inch rounds (about 1/2 cup)

Directions

Dressing:
Combine mustard, honey, vinegar and parsley in a small bowl. Set aside.

Boil potatoes 5 –10 minutes until just fork tender but still firm. Drain well. Place in a large bowl with remaining ingredients. Toss with dressing while potatoes are still warm.

Serve warm or at room temperature.

Serves: 4


golden blossom honey product