Honey Mustard Potato Salad (paleo)
 
 
This paleo-friendly potato salad has a delightfully sweet, tangy, and spicy dressing. Sprinkled with parsley, it tastes great hot or at room temperature!
Author:
Serves: 4 servings
Ingredients
  • 6 small-medium sized potatoes (I used varieties of purple, pink, and yellow potatoes)
  • ½ cup parsley, torn and minced
  • 1 tbsp dijon mustard
  • 2 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Dash of salt and pepper
  • Sprinkle of red pepper flakes
Instructions
  1. In a small pot, cover the potatoes in about an inch of water. Bring to a boil, and then let simmer until fork-tender. Depending on the size of your potatoes, this usually takes under 10 minutes
  2. In the meantime, whisk the mustard, vinegar, oilve oil, honey, salt and pepper
  3. Remove and drain the potatoes
  4. Allow the potatoes to cool so you can cut into cubes
  5. Toss with the dressing and the parsley
  6. Sprinkle on the red pepper flakes
  7. Serve immediately or at room temperature
Recipe by dani california cooks at http://www.danicaliforniacooks.com/honey-mustard-potato-salad-paleo/