One of my favorite girlies guards her recipes like Fort Knox guards the gold.
No amount of begging will make her relent and tell me how she does it, but occasionally I figure out how to recreate it.
Such is the case with the sheer Awesome of the Warm Honey Dijon Potato Salad. Not only is it relentlessly delicious, you can use leftover baked or boiled potatoes. I’ve used red, yellow, russet…they’re all good. The only one that really needs peeling for this recipe are the russets. The warmth is still good on a hot day, thanks to the bite of the Dijon. And in Fall…nothing better with pork or chicken.
Warm Honey Dijon Potato Salad
- 3 lbs potatoes cut in one 1 1/2 inch chunks (leftover boiled potatoes can be used)
Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.
To a large saute pan over medium heat, add:
- 3 tbsp olive oil
- 1/2 finely diced red onion
- 2 cloves minced garlic
The egg issue: I find eggs in potato salad not only repellant but probably the reason I have trust issues to this day. If you choose to dice hard boiled eggs into this masterpiece, I will say nothing. But I will judge you silently. Do what you will.
Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:
- 1/4 cup apple cider vinegar
- 1/4 cup whole grain Dijon mustard
- 3 tbsp honey (add more to taste if you like) pinch salt and pepper
- 1/2 cup diced radishes (I usually add more to bulk up the veggies, same with onion)
Pour over the potatoes in the saute pan and toss together well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:
- 2 tsp fresh chives