Warm Honey Dijon Potato Salad

Warm Honey Dijon Potato Salad

One of the biggest requests we get in our email and on our Facebook Page is for more recipes for side dishes. While this recipe is great at any time of the year, it seems the side dish requests become even more frequent during the summer BBQ and grilling season. It seems folks have no problem choosing what to put on the grill but have more difficulty trying to find just the right thing to serve with it.

This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! I've peeled the russet potatoes in this version but if you are using red or yellow skinned potatoes, feel free to just wash them well and leave them unpeeled as I usually do. Try it with your next grilled or BBQ meal and keep it in mind for fall and winter meals too, especially with roast chicken and pork dinners.

Serves 6

• 3 lbs potatoes cut in one 1 1/2 inch chunks (leftover boiled potatoes can be used)

Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.

To a large saute pan over medium heat, add:

• 3 tbsp olive oil
• 1/2 finely diced red onion
• 2 cloves minced garlic

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:

• 1/4 cup apple cider vinegar
• 1/4 cup whole grain Dijon mustard
• 3 tbsp honey (add more to taste if you like)
  pinch salt and pepper

Pour over the potatoes in the saute pan and tosstogether well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:

• 2 tsp fresh chives

Warm Honey Dijon Potato Salad

One of the biggest requests we get in our email and on our Facebook Page is for more recipes for side dishes. While this recipe is great at any time of the year, it seems the side dish requests become even more frequent during the summer BBQ and grilling season. It seems folks have no problem choosing what to put on the grill but have more difficulty trying to find just the right thing to serve with it.

This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! I've peeled the russet potatoes in this version but if you are using red or yellow skinned potatoes, feel free to just wash them well and leave them unpeeled as I usually do. Try it with your next grilled or BBQ meal and keep it in mind for fall and winter meals too, especially with roast chicken and pork dinners.

Serves 6

• 3 lbs potatoes cut in one 1 1/2 inch chunks (leftover boiled potatoes can be used)

Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.

To a large saute pan over medium heat, add:

• 3 tbsp olive oil
• 1/2 finely diced red onion
• 2 cloves minced garlic

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:

• 1/4 cup apple cider vinegar
• 1/4 cup whole grain Dijon mustard
• 3 tbsp honey (add more to taste if you like)
  pinch salt and pepper

Pour over the potatoes in the saute pan and tosstogether well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:

• 2 tsp fresh chives