Honey Dijon Potato Salad (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 to 2 1/2-pounds small red skin potatoes, quartered |
salt and freshly ground black pepper |
1/4 cup honey |
1/4 cup dijon mustard |
2 tablespoons cider or white wine vinegar |
1/3 cup extra-virgin olive oil |
6 radishes, sliced |
2 tablespoons capers, drained and chopped |
1/2 medium red onion, chopped |
3 to 4 ribs celery from the heart of the stalk, chopped |
1 cup watercress tops or flat leaf parsley leaves coarsely chopped |
Directions:
1. Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
2. Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.
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