Calico Potato Salad
Ingredients
| 1 1/2 pounds red potatoes, skin on, cubed | ||
| 1 cup celery, thinly sliced | ||
| 2 scallions, sliced on a bias, white and green parts | ||
| 1/4 red onion, thinly sliced | ||
| 1 hard boiled egg, chopped | ||
| 1 tomato, diced | ||
| 2 tbs fresh dill, minced | ||
| 1/2 cup mayonnaise | ||
| 1 tbs honey mustard | ||
| 1 tbs lemon juice | ||
| 1 tbs olive oil | ||
| 1 tbs cider vinegar | ||
| 1 tsp soy sauce | ||
| 1 tsp honey | ||
| 1 tbs fresh parsley, minced | ||
| 1 tsp celery seed | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup pitted black olives, sliced | ||
| 1/2 green or yellow pepper, chopped |
- Add the potatoes to a stock pot and cover with cold water. Bring to a boil and cook until potatoes are tender.
- While the potatoes are cooking combine the mayonnaise, dill, honey mustard, lemon juice, celery seedolive oil, cider vinegar, soy sauce and honey, parsley and dill and mix well.
- Add the potatoes to a large bowl, add the tomatoes, red onion, green onion and hard boiled egg.
- Season with salt and pepper, then pour the dressing and combine well.
- Cover and chill for several hours before serving.
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