Andrea Buckett's Canadian Gold Potato Salad

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: 

1. 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.
2. 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.
3. In a separate bowl, whisk together the ¼ cup apple cider vinegar, grain mustard, honey and canola oil.
4. Once the potatoes are cool, add the green onions. Add the dressing and toss to coat all the potatoes. Refrigerate until ready to serve.