Serves 8-10
Ingredients:
For the potato salad
1.5kg (3 lbs) Yukon gold potatoes, cut into ½” pieces
2 tablespoons apple cider vinegar
3 green onions, sliced
For the dressing
1/4 cup apple cider vinegar
1/3 cup grainy mustard
2 tablespoons of liquid honey
1/3 cup canola oil
Directions:
- Place a large pot of water on the stove. Add the potatoes and salt the water generously. Bring the water to a boil and cook the potatoes for about 8 minutes or until they are fork tender but still slightly firm.
- Drain the potatoes and transfer to a large mixing bowl. Pour the tablespoons of apple cider vinegar over the hot potatoes and gently toss. Set them aside to cool completely.
- In a separate bowl, whisk together the ¼ cup apple cider vinegar, grain mustard, honey and canola oil.
- Once the potatoes are cool, add the green onions. Add the dressing and toss to coat all the potatoes. Refrigerate until ready to serve.