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)
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.