Ingredients
Toasted Walnuts:
1/2 cup walnuts, chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon butter, melted
Potatoes:
2 pounds small red skinned potatoes
Dressing:
5 slices bacon
1/2 cup scallions, minced
1/2 cup celery, chopped
1/3 cup dry sherry
1/2 cup apple cider vinegar
1 teaspoon dry mustard
1 Tablespoon GOLDEN BLOSSOM HONEY
3 Tablespoons parsley, chopped
1/3 cup vegetable oil
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Toasted Walnuts:
Combine all ingredients in a small bowl. Spread mixture on a baking sheet. Toast in oven until slightly browned, about 8 minutes, watching carefully.
Potatoes:
Cook until just tender. Cool. Season to taste with salt and pepper.
Dressing:
Cook bacon. Drain on paper towels. Cool and crumble. Pour off bacon fat, leaving 1 tablespoon in pan. Add scallions and celery. Saute for 2 minutes. In a small bowl combine remaining ingredients. Pour over potatoes and toss until well coated. Add bacon, scallions and celery. Toss with coated walnut mixture. Serve warm or at room temperature.
Serves: 6-8
Combine all ingredients in a small bowl. Spread mixture on a baking sheet. Toast in oven until slightly browned, about 8 minutes, watching carefully.
Potatoes:
Cook until just tender. Cool. Season to taste with salt and pepper.
Dressing:
Cook bacon. Drain on paper towels. Cool and crumble. Pour off bacon fat, leaving 1 tablespoon in pan. Add scallions and celery. Saute for 2 minutes. In a small bowl combine remaining ingredients. Pour over potatoes and toss until well coated. Add bacon, scallions and celery. Toss with coated walnut mixture. Serve warm or at room temperature.
Serves: 6-8
