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)
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
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.
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
