Yes, it is another potato salad recipe, but it is quite different from many others! The absence of mayo is a major difference between this and other potato salads, but I tend to stay away from mayo for Summer gatherings, so not using mayonnaise as an ingredient isn’t much of a departure for my postings. The use of carrot in the salad is the major change for me. Grated carrot adds a subtle sweetness to the salad that balances out the bite of two kinds of onion. I also like the crunch provided by the celery.

But the foundation of this salad is red potatoes. Reds are often used to make potato salads because they are sweeter and less starchy than other potatoes. Having less starch ensures that the potatoes will not get mushy when cooked and that they will retain their shape. The thin, waxy skin of this root vegetable provides a smooth texture to the potatoes, eliminates the need for peeling, and adds bright color to the dish. They are an excellent choice for potato salad.

Honey Mustard Red Potato Salad (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Cook Time: 20 minutes, Makes: 12 servings

Ingredients:

Salad:

• 3 pounds baby red potatoes, unpeeled
• 1/2 teaspoon sea salt
• 2 green onions
• 1 cup finely diced celery, 3-4 stalks
• 1/2 cup diced red onion
• 1 medium carrot, grated, about 1/2 cup

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons minced fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup extra virgin olive oil

Directions:

Wash the potatoes and place them in a Dutch oven. Add 1/2 teaspoon of sea salt and enough water to cover the potatoes. Bring the water to a boil, then reduce the heat and cook the potatoes, uncovered, until they are tender, about 10-12 minutes. Drain the potatoes and allow them to cool.

For the dressing, combine the vinegar, honey, mustard, thyme, teaspoon of sea salt, and the coarsely ground pepper in the cup of a wand blender, blending until combined. With the blender running, gradually add in the oil until the dressing is blended. Set the dressing aside.

Mince the white portions of the green onions. Slice the green portions and reserve them for garnish. Combine the minced white portions of the onions with the celery, red onion, and carrot in a large bowl.

When the potatoes have cooled, cut them into 1-inch pieces, preserving as much peel as possible. Combine the potatoes with the onion mixture.

Drizzle the dressing over the vegetables.

Tossing gently to coat the vegetables.

Top the salad with the reserved green onion slices and serve.

Summer celebrations are always better with a side of potato salad!  ~Linda

Honey Mustard Red Potato Salad (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Cook Time: 20 minutes, Makes: 12 servings

Ingredients:

Salad:

• 3 pounds baby red potatoes, unpeeled
• 1/2 teaspoon sea salt
• 2 green onions
• 1 cup finely diced celery, 3-4 stalks
• 1/2 cup diced red onion
• 1 medium carrot, grated, about 1/2 cup

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons minced fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup extra virgin olive oil

Directions:

Wash the potatoes and place them in a Dutch oven. Add 1/2 teaspoon of sea salt and enough water to cover the potatoes. Bring the water to a boil, then reduce the heat and cook the potatoes, uncovered, until they are tender, about 10-12 minutes. Drain the potatoes and allow them to cool.

For the dressing, combine the vinegar, honey, mustard, thyme, teaspoon of sea salt, and the coarsely ground pepper in the cup of a wand blender, blending until combined. With the blender running, gradually add in the oil until the dressing is blended. Set the dressing aside.

Mince the white portions of the green onions. Slice the green portions and reserve them for garnish. Combine the minced white portions of the onions with the celery, red onion, and carrot in a large bowl.

When the potatoes have cooled, cut them into 1-inch pieces, preserving as much peel as possible. Combine the potatoes with the onion mixture. Drizzle the dressing over the vegetables, tossing gently to coat them. Top the salad with the reserved green onion slices and serve.