¾-1c mayonnaise
2T raw honey
2T apple cider vinegar
2T seedy brown mustard
½t finely ground black pepper
1½# baby potatoes
2-3 hard boiled eggs
Whisk the first group of ingredients together in a glass bowl. Check the flavors and make any adjustments or additions you'd like. Scrub the potatoes, cover with cold water in a 5 quart pot and simmer on low until they're cooked the way you like.
Drain the pot then fill with ice water and set aside for 10 minutes to stop the cooking and chill them. Drain, and let the potatoes dry on a clean dish towel. Chop or slice all the following into a medium - large glass bowl. Mix them well, then carefully add the (peeled or unpeeled) cubed potatoes and chopped eggs:
¼ lg. green pepper
¼ lg. yellow onion
2 sm.-med. carrots
½c drained-rinsed capers
4 center stalks of celery and tops
Blend gently then drizzle with the dressing. Gently mix again and chill until ready to serve. This can be made a day or so in advance and will keep several days in the 'fridge. I never cook my potatoes to the done-mushy stage, so this potato salad turned out fresh and nicely crunchy. The dressing is tangy, slightly sweet and creamy. This and the zucchini casserole I made yesterday will go to my sweet Great Grandson's first birthday party after church tomorrow.
😍 Happy Weekend Everyone! . . Lin
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