Total Time
30mins
Prep 15 mins
Cook 15 mins

A Potato Salad that you can take to a picnic and not worry about keeping it chilled. Courtesy of Rachel Ray

Ingredients Nutrition

Directions

  1. Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12-15 minutes. Drain.
  2. Meanwhile, combine the honey, dijon mustard, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes.
  3. Using wooden spoon break up the potatoes into large chunks. Toss the salad, adjust salt and pepper then serve.

Reviews

(1)
Most Helpful

Very good! A nice change from potato salads laden with mayo. The honey mustard dressing is delightful. Red potatoes are my favorite, so I really enjoyed this.

Lakerdog2 August 07, 2008

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