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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A Potato Salad that you can take to a picnic and not worry about keeping it chilled. Courtesy of Rachel Ray Ingredients:
2 1/2 lbs small red potatoes, quartered |
salt |
pepper |
1/4 cup dijon mustard |
1/4 cup honey |
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar |
1/3 cup extra virgin olive oil |
6 radishes, sliced |
2 tablespoons capers, drained and chopped |
1/2 medium onion, chopped |
3 -4 celery ribs, from the heart of the stalk chopped |
Directions:
1. Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12-15 minutes. Drain.
2. Meanwhile, combine the honey, dijon mustard, 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.
3. Using wooden spoon break up the potatoes into large chunks. Toss the salad, adjust salt and pepper then serve.
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