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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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