This Honey Dijon Potato Salad is mayo-free and packed with some little surprises like crunchy radishes and salty capers. It’s a perfect summer BBQ or potluck recipe!
When I broke out my awesome recipe binder the other day to make Tzatziki sauce for my Greek Turkey Burgers, I started looking through it and realized there are tons of great recipes in it that I haven’t made in forever!
All of the recipes in my binder are from my Boston days, and since I never really cooked for just myself, they’re mostly from “Girls’ Night” dinners. Three of my friends and I had dinner together once a week, alternating who cooked. It was a bit of challenge to find something I could make. While I will eat anything and everything, not everyone is like me. One friend is a vegetarian, one can’t eat red meat, and the third is a little picky and deathly hates seafood, mushrooms, and a plethora of other things. I got creative though, and found lots of things everyone could eat… like this awesome potato salad!
I’m not a big mayo fan, so I’d never really loved potato salad. Until I found this recipe. No mayo. Just lots of really interesting flavors and textures! The slightly sweet sauce is killer with the salty capers, and the creamy warm potatoes contrast nicely with the crunchy radishes and celery.And since there’s no mayo in this salad, it can sit out longer at a BBQ on a hot day. Basically what I’m say is, make this, now.
- 2 to 2½-pounds small red potatoes
- salt & pepper, to taste
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tbsp cider vinegar
- ⅓ cup extra virgin olive oil
- 6 radishes, sliced
- 2 tbsp capers, drained and chopped
- 1 bunch scallions, sliced
- 3 ribs celery, chopped
- 1 cup flat leaf parsley, coarsely chopped
- First, you'll want to cut the potatoes in quarters, 5th's or 6th's, depending on their size. Put the potatoes in a pot, cover with cold water and bring to a boil. Boil 12-15 minutes until just tender. Drain.
- Meanwhile, chop up all your veggies.
- In a large bowl, combine honey, mustard, vinegar, oil, s&p.
- Add the rest of the ingredients to the bowl, including hot potatoes.
- Toss the ingredients in the dressing, using a spoon to break up some of the large chunks of potato.
- Serve the salad warm or cold, it's awesome either way!
Recipe from Rachel Ray
While I was toiling away in the kitchen, Nick was grilling some burgers. Burgers and potato salad are pretty much a match made in heaven! 🙂 I can’t remember what I served it with for Girls’ Night (anyone??), but it’d be good with pretty much anything… even on it’s own!