Ingredients
Dressing:
1/3 cup olive oil
1/3 cup griny Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons fresh dill, chopped or 2 teaspoos dried dill
2 tablespoons apple cider vinegar
Salad:
2 pounds medium red skinned potatoes, halved, each half cut into thirds
6 ounces fresh sugar snap peas, stringed
1/4 cup red onion, chopped
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
Dressing:
Place all ingredients in a small bowl. Whisk until combined. Set aside.
Salad:
Steam potato pieces until just fork tender, about 10-15 minutes. Drain and put in a bowl. Toss warm potatoes with 4 tablespoons of the dressing.
Steam sugar snap peas for 1 – 2 minutes. Drain, plunge into a bowl of ice water, and drain again. Add to potatoes along with chopped onion. Spoon desired amount of dressing over salad and toss again. Serve at room temperature or chilled.
Serves: 4-6
Place all ingredients in a small bowl. Whisk until combined. Set aside.
Salad:
Steam potato pieces until just fork tender, about 10-15 minutes. Drain and put in a bowl. Toss warm potatoes with 4 tablespoons of the dressing.
Steam sugar snap peas for 1 – 2 minutes. Drain, plunge into a bowl of ice water, and drain again. Add to potatoes along with chopped onion. Spoon desired amount of dressing over salad and toss again. Serve at room temperature or chilled.
Serves: 4-6
