Be the first to Blue potatoes, bell peppers, and sweet onions form the base for a delicious honey mustard potato salad. If you cannot find blue potatoes, you may substitute red or gold potatoes with equal success. This potato salad is even more pretty and nutritious if you do not peel the potatoes. Serve warm or cold.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 pounds blue potatoes, each one cut into 8 pieces
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 large sweet white onion, diced
- Dressing:
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 Tablespoon cider vinegar
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation:
Boil blue potatoes in salted water until just tender. Drain thoroughly and toss with green bell pepper, red bell pepper, and sweet onion.
Whisk together honey, Dijon mustard, cider vinegar, balsamic vinegar, celery seeds, garlic powder, salt, and pepper. Pour over vegetables and gently toss to combine.
Blue Potato Honey Mustard Salad may be served warm or cold.
Yield: 10 to 12 servings
Whisk together honey, Dijon mustard, cider vinegar, balsamic vinegar, celery seeds, garlic powder, salt, and pepper. Pour over vegetables and gently toss to combine.
Blue Potato Honey Mustard Salad may be served warm or cold.
Yield: 10 to 12 servings
