I know potato salad is typically a summer side dish but I just want to keep reminiscing about warmer days. Summer is by far my favorite season. Every winter I ask myself, “Jamie, why do you still live in New England?”. I just want to keep makingÂ salads like thisÂ and pretend that summer did not just come to an end.
I guess there are good things that come with the month of October… a lower gas bill since I no longer need to use the central air, the color orange and anything with pumpkin in it, apple-picking, my boys in black and gold… Okay, I guess it’s not so bad.
This recipe was adapted from Rachael Ray. I think people either love her or hate her – I love her. I think she has a lot of spunk and puts a creative spin on many recipes I love; plus she’s Italian. Not every one of her recipes are amazing, but who is ever right 100% of the time? No one. That’s why you should try this recipe of hers.
- 2 1/2 lbs small red skin potatoes, quartered
- Salt and freshly ground black pepper
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 10 radishes, thinly sliced
- 3 tbsp capers, drained and chopped
- 1/4 large red onion, chopped
- 1/2 cup flat leaf parsley, coarsely chopped
Fill a large stock pot with water and 2 tbsp salt and drop potatoes in. Boil potatoes until just tender, about 15 minutes. Drain.
In a separate bowl, combine the honey, Dijon mustard and vinegar. Slowly whisk in the olive oil and season with salt and pepper. Add the radishes, capers, onion, parsley and hot potatoes. Toss the potato salad and add more salt and pepper to taste. It is best served at room temperature.
This salad is so easy and quick to put together. In the time it takes for the potatoes to boil and cook through, you can get all the other ingredients prepared. This is also a great salad to make for a crowd. Potatoes are not only cost-effective but they also fill you up. The dressing gets thicker and creamier the longer it sits with the potatoes – you won’t miss the mayo at all!
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