Wednesday, July 25, 2012

Honey Dijon Potato Salad

  • 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
  • 1/2 medium red onion, chopped
  • 3 to 4 ribs celery from the heart of the stalk, chopped
  • 1/2 cup flat leaf parsley leaves coarsely chopped
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
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 onions, celery, 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.

Source: Rachel Ray

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