Honey Dijon Potato Salad Recipe | Rachael Ray
Level: Simple
Servings: 4 to 6 portions
Per Serving Nutritional Breakdown: Serving Size: 1/6th of recipe; Calories: 303; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 45 g; Dietary Fiber: 6 g; Sugars: 14 g; Protein: 5 g; Cholesterol: 0 mg; Sodium: 627 mg
Total Time: 30 minutes
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 2 to 2 pounds small red potatoes, quartered
- Salt and freshly cracked black pepper
- cup honey
- cup Dijon mustard
- 2 tablespoons cider vinegar or white wine vinegar
- cup extra-virgin olive oil
- 6 radishes, thinly sliced
- 2 tablespoons capers, rinsed, drained, and finely chopped
- medium red onion, diced
- 3 to 4 inner celery stalks, roughly chopped
- 1 cup watercress tops or flat-leaf parsley, coarsely chopped
Directions
- Place the potatoes in a pot and cover with cold water. Bring to a boil, add salt, and cook until just tender, about 1215 minutes. Drain well.
- Meanwhile, in a mixing bowl, whisk together the honey, Dijon mustard, and vinegar. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with salt and pepper.
- Add the radishes, capers, red onion, celery, and watercress or parsley to the bowl with the dressing. Top with the hot, cooked potatoes.
- Using a wooden spoon, gently break up the potatoes into large, rustic chunks while tossing to coat them evenly in the dressing and vegetables.
- Taste and adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature.
Cook Mode: Keep your screen awake while following the recipe if desired.
