Categories: Sides

Ingredients

• 3 lbs. baby red potatoes, unpeeled
• 1/2 tsp sea salt
• 2 green onion
• 1 cup finely diced celery
• 1/2 cup diced red onion
• 1 medium carrot, grated
• Dressing:
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 2 tbsp Dijon
• 2 tsp minced fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup olive oil

Directions

1. Place potatoes and 1/2 tsp salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 10-12 minutes. Drain and cool.

2. Mince white portions of the green onions; slice the green portions and reserve. Combine minced onions with celery, red onion and carrot. Whisk together the vinegar, honey, Dijon, and seasonings. Gradually whisk in oil until blended.

3. Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

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