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Honey Dijon Potato Salad

Serve with Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce.


  • 2-2 1/2-pounds small red potatoes, quartered

  • Salt and freshly ground black pepper

  • 1/4 cup honey

  • 1/4 cup Dijon mustard

  • 2 tablespoons cider or white wine vinegar

  • 1/3 cup extra virgin olive oil (EVOO)

  • 6 radishes, sliced

  • 2 tablespoons capers, drained and chopped

  • 1/2 medium red onion, chopped

  • 3-4 ribs celery from the heart, chopped

  • 1 cup watercress tops or flat leaf parsley leaves, coarsely chopped


Cover the potatoes with cold water. Salt the water and bring to a boil. Boil the potatoes until just tender, 12-15 minutes. Drain.

Meanwhile, combine the honey, Dijon mustard, and vinegar in a bowl, then slowly whisk in the EVOO. Season with salt and pepper. To the bowl add the radishes, capers, onion, celery, watercress or parsley and hot potatoes. Using a wooden spoon, break up the potatoes into large chunks. Toss the potato salad, adjust the salt and pepper, then serve.

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