Red, White and Blue Honey Mustard Potato Salad – Recipe!

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.

Ingredients

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

(Serves 8-10)

To Prepare:

1. Boil potatoes in cold water for 20 minutes.  Drain and cool.
2. Cut potatoes in half and place in a large bowl.
3. In a smaller bowl, whisk together mayonnaise, honey, mustard, vinegar and horseradish.  Pour over potatoes and toss to coat.
4. Add scallions and basil and toss.  Sprinkle with salt and pepper and toss.  Repeat twice more.  Chill in refrigerator until serving.  Enjoy!