HONEY MUSTARD POTATO SALAD

Everman_Potato_Salad_BIG

 

EVER’MAN COOPERATIVE GROCERY AND CAFÉ
CHRIS KIMBERL
 

Honey Mustard Dressing:
1 cup safflower oil
1 cup canola oil
2/3 cup stone ground mustard
½ cup honey
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup Dijon mustard
1 tsp. sea salt
5 tsp. ground black pepper
½ tsp. turmeric

Set aside the safflower oil. Mix all other ingredients in a blender or food processor. As the mix blends, slowly add the oil to emulsify the dressing. May thin with vinegar or water if too thick.

Potato Salad:
1 lb. red potatoes
1/3 cup red onion
4 green onions
1/8 cup shredded carrot
¼ cup honey mustard dressing

Wash red potatoes and cut into chunks. Steam or boil the potatoes until they are done al dente. Drain and cool the potatoes by putting in an ice bath. Chill potatoes in the refrigerator while making the Honey Mustard Dressing. Add the dressing and mix well.