Photo: Honey Dijon Potato Salad Recipe
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
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 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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By dksgsw_7547295
Lake Wylie, SC
on July 25, 2012
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Just finished making this (about 11AM EST and let my husband taste it. Ever since, he's been "suggesting" that we have dinner really, really early today... Early, as in, noon or so-- he LOVED it. Nice and light, but truly satisfying. I'm planning on also using the dressing on salads; it's very quick and easy to make and tastes delicious!
By leaptonzero
Pasadena, CA
on October 15, 2011
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This dish is always a hit when I take it to parties. Never a bite left behind. Great for those who aren't into mayonnaise.
By SwissArmyMom
on August 21, 2011
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Had some leftover baby red potatoes from the farmers market- the really small ones. Didn't want to just re-heat and serve. Found this recipe. I warmed up my leftover potatoes and tossed in the dressing. It was too much dressing, but good flavor. I didn't have any radishes, so I left them out. I have a great go-to potato salad, but this is pretty good.
Read all 42 reviews