Ingredients
2 1/2 pounds small to medium red skinned potatoes, whole
4 ounces goat cheese, crumbled
1 Tablespoon GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
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
