Tomato-Potato Salad

By calypan

Ingredients

• 2 1⁄2 lb. red potatoes, peeled, sliced into 1/2-inch-thick rounds
• 1 ⁄4 cup white wine vinegar
• 2 Tbsp. Dijon mustard
• 1 Tbsp. mayonnaise
• 1 Tbsp. honey
• 1 Tbsp. olive oil
• 2 tsp. minced fresh thyme
• Salt and black pepper to taste
• 1 lb. Campari or cherry tomatoes, halved
• 1 ⁄4 cup minced fresh chives

Preparation

Step 1

Boil potatoes in a pot of salted water until tender when pierced, 8–10 minutes; drain.

Whisk together vinegar, Dijon, mayonnaise, honey, oil, and thyme in a large bowl; season with salt and pepper. Add potatoes, tomatoes, and chives; toss to coat.