Potato Salad with Goat Cheese and Sun-Dried Tomatoes

The best potato salad ever!


2 1/2 pounds small to medium red skinned potatoes, whole
4 ounces goat cheese, crumbled
1 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
4 scallions, finely chopped
1/4 cup sundried tomatoes packed in oil, drained and chopped
2 Tablespoons fresh basil, finely chopped
3 large roasted red peppers, chopped (or use prepared roasted peppers


Boil water in a large pot over medium-high heat. Add potatoes and cook until tender, about 20-25 minutes. Drain and let cool.

In a large mixing bowl, combine goat cheese, honey, mustard, oil, salt and pepper. Cut potatoes into 1/2 inch cubes (leaving skins on) and add to bowl along with the remaining ingredients. Toss. Serve chilled or at room temperature.

Serves: 6

golden blossom honey product