Monday, June 07, 2010

Twist on Favorite Potato Salad

Summer time... summer isn't summer without some potato salad on the menu. I love potato salad with grilled foods and found this version of potato salad that sounds just delightful from National Honey Board.

Red-Skin Potato Salad with Honey Dill Dressing (makes 6 servings)
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1-1/2 lbs. small red new potatoes
4 strips bacon
1 medium onion, diced
6 Tablespoons honey
6 Tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 Tablespoons chopped fresh dill or 1 Tablespoon dried
1 bunch watercress, washed and chopped

In large pot, boil whole potatoes in salted water until; tender but
firm. Drain and cool. While potatoes are cooling, sauté bacon until
crisp in large frying pan. Remove bacon and set aside. Add onion to
bacon drippings; cooking until soft, about 3 minutes. Add honey and
vinegar to pan; stir to combine and bring to a boil. Blend cornstarch
with water; stir into honey mixture. Cook until mixture thickens.
Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut
cooled potatoes in half, leaving skins on. In large bowl, combine
potatoes and watercress. Pour dressing over salad and toss gently.
Serve immediately.

source: www.honey.com

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