Honey Dijon Potato Salad
Author: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ medium red onion, sliced in thin strips
  • 1 cup rice vinegar
  • 1 teaspoon of mustard seed
  • 1 ½ tablespoons of light agave sweetener
  • ½ teaspoon of celery salt
  • 1 ½ teaspoons of salt for the pickling
  • 3 lbs of potatoes red potatoes
  • 6 eggs, soft boiled, chopped with a fork
  • ¾ cup mayonnaise
  • 5 tablespoons honey Dijon mustard
  • 1 large roasted red bell pepper, diced
  • ½ cup parsley, chopped
Instructions
  1. Place vinegar, mustard seed, celery salt, salt, sweetener in a bowl and mix thoroughly.
  2. Add the sliced onions and cover. Let sit overnight to create pickled red onions.
  3. The next day, boil the potatoes with desired salt. When potatoes are soft enough to push through with a fork, remove from heat and let cool. Quarter the potatoes or more if the potatoes are large.
  4. While potatoes are boiling, finely dice a red pepper, saute in a skillet with olive oil or roast in an oven. Set aside.
  5. Strain the pickled onions. Set aside to use a small amount for dressing.
  6. In a medium bowl, add potatoes, boiled eggs, roasted red bell pepper, and strained onions. Roughly stir.
  7. For the dressing, mix mayonnaise, Dijon Mustard, a tablespoon of the pickling vinegar. Add to the potato mixture. Stir until blended.
  8. Stir in the chopped parsley. Salt and pepper to your desired taste. I like a little Cayenne for the Cajun in me.
  9. Serve with your favorite barbeque.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/honey-dijon-potato-salad/