potato salad/ honey mustard/ best ever

By Jody

Ingredients

• Dressing:
• 1.5 1.5 1.5 pounds of baby red potatoes, unpeeled
• 1/4 1/4 1/4 tsp salt
• 1 1 1 green onion
• 1/2 1/2 1/2 c. diced celery
• 1/4 1/4 1/4 c. diced red onion
• 1 1 1 carrot, grated
• 2 2 2 tbsp. red wine vinegar
• 1 1 1 tbsp. honey
• 1 1 1 tbsp. Dijon mustard
• 1 1 1 tsp fresh thyme
• 1/2 1/2 1/2 tsp salt
• 1/4 1/4 1/4 tsp pepper
• 2 2 2 tbsp c evoo

Preparation

Step 1

place potatoes and salt in dutch oven; add water to cover. bring to a boil. reduce heat; cook uncovered until potatoes are tender. 10 minutes. drain and cool.
mince white portion of green onion; slice the green portions and reserve. Combine minced onions with celery, red onion and carrot. Whisk together vinegar, honey, mustard and seasonings. gradually whisk in oil until blended.
cut cooled potatoes into 1 inch cubes. combine potatoes with onion mixture. drizzle dressing over salad. toss to coat. top with reserved green onion slices.