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 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:
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
