Need a new twist on potato salad? Here’s a fun one to try!
Honey Mustard Potato Salad
2 pounds cooked baby red potatoes, cut into small slices
1 medium yam, peeled, chunked, cooked (the orange kind of yam)
3 eggs, hardboiled, cut into chunks
1 green onion, chopped
1 cup chopped fennel (the part that looks like celery)
1/4 cup chopped fennel fronds (the part that looks like dill)
1/2 cup honey mustard dressing, or to taste
salt and pepper to taste
Bonus: Want to make your own Honey Mustard Dressing from scratch? You’ll need a blender. Place the following into it:
1 egg
1/2 teaspoon salt
1 teaspoon mustard
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
Turn blender onto high speed, then add in a slow stream:
1 cup extra virgin olive oil
(If you stop here, you have homemade mayonnaise!)
add:
1 tablespoon liquid honey
1 1/2 tablespoons prepared mustard
1/2 teaspoon salt
pepper
Adjust honey or mustard, to taste
If you want to use the remaining Honey Mustard Dressing on salads (yummy!) you might want to add some buttermilk to thin it to the correct consistency.
