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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
