Ingredients
Toasted Walnuts:
1/2 cup walnuts, chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon butter, melted
Potatoes:
2 pounds small red skinned potatoes
Dressing:
5 slices bacon
1/2 cup scallions, minced
1/2 cup celery, chopped
1/3 cup dry sherry
1/2 cup apple cider vinegar
1 teaspoon dry mustard
1 Tablespoon GOLDEN BLOSSOM HONEY
3 Tablespoons parsley, chopped
1/3 cup vegetable oil
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Toasted Walnuts:
Combine all ingredients in a small bowl. Spread mixture on a baking sheet. Toast in oven until slightly browned, about 8 minutes, watching carefully.
Potatoes:
Cook until just tender. Cool. Season to taste with salt and pepper.
Dressing:
Cook bacon. Drain on paper towels. Cool and crumble. Pour off bacon fat, leaving 1 tablespoon in pan. Add scallions and celery. Saute for 2 minutes. In a small bowl combine remaining ingredients. Pour over potatoes and toss until well coated. Add bacon, scallions and celery. Toss with coated walnut mixture. Serve warm or at room temperature.
Serves: 6-8
Combine all ingredients in a small bowl. Spread mixture on a baking sheet. Toast in oven until slightly browned, about 8 minutes, watching carefully.
Potatoes:
Cook until just tender. Cool. Season to taste with salt and pepper.
Dressing:
Cook bacon. Drain on paper towels. Cool and crumble. Pour off bacon fat, leaving 1 tablespoon in pan. Add scallions and celery. Saute for 2 minutes. In a small bowl combine remaining ingredients. Pour over potatoes and toss until well coated. Add bacon, scallions and celery. Toss with coated walnut mixture. Serve warm or at room temperature.
Serves: 6-8
