If there’s one thing that says, summer — it’s potato salad and why not make a big batch to share with family and friends on this July fourth holiday. New potatoes come in a variety of colors and these red, white and blue varietals make potato salad super festive. Honey mustard made with pantry ingredients is my dressing of choice to celebrate such a special day and the contrasting tanginess of mustard and sweet honey coats each and every potato to make it sing with creamy tenderness and give it come pizzazz.
It’s a very simple recipe to make in a jiffy, especially when we have parades and firework shows to get to. The potatoes boil up in 20 minutes or less, and a quick mix of my honey mustard dressing and that’s all it takes for a delicious potato salad. I recommend throwing it together in a seal top bowl for ease of refrigeration and transfer. Have a great time and enjoy the summertime food, and have a happy 4th of July.
3 pounds unpeeled new potatoes – red, white and blue varietals
1 1/4 cups good mayonnaise
1/4 cup honey
1/4 cup Dijon or brown mustard
2 teaspoons rice vinegar
1 teaspoon prepared horseradish, optional
4 scallions, sliced
8 basil leaves, chiffonade cut or roughly chopped
salt and pepper
- Boil potatoes in cold water for 20 minutes. Drain and cool.
- Cut potatoes in half and place in a large bowl.
- In a smaller bowl, whisk together mayonnaise, honey, mustard, vinegar and horseradish. Pour over potatoes and toss to coat.
- Add scallions and basil and toss. Sprinkle with salt and pepper and toss. Repeat twice more. Chill in refrigerator until serving. Enjoy!