Honey Mustard Red Potato Salad
Total Time Prep: 20 min. Cook: 20 min. Makes 16 servings

Ingredients

3 pounds baby red potatoes, unpeeled
1/2 teaspoon sea salt
2 green onions
1 cup finely diced celery
1/2 cup diced red onion
1 medium carrot, grated

DRESSING:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/2 cup extra virgin olive oil

Directions

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
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.

Potato Salad with Avocados
Total Time: 20 min Cook Time: 10 min Prep Time: 10 m Serves: 4


Ingredients

1 1/2 lb. bag red, white and blue potato medley (or assorted red, blue/purple and new potatoes)
2 ripe Avocados, seeded and peeled
1/2 lemon, zested and juiced 2 green onions, white and light green parts only, minced
1/2 cup diced celery, optional
1 serrano pepper, stemmed, seeded and minced, optional
1/2 tsp. garlic salt, or to taste


Instructions

Place potatoes in a microwave-safe bowl and cover with water. Cover the bowl and microwave on high for 8 to 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
Slice one half avocado and sprinkle with the lemon juice; set aside.
Mash the remaining avocado and add to the bowl with potatoes. Stir in the lemon zest, green onions, celery, pepper and garlic salt.
Gently fold in the diced avocado; adjust garlic salt to taste. Fan avocado slices on top and serve immediately.

Variations:

Fresh herbs make a nice addition to this avocado potato salad. Stir in a teaspoon or more of your favorite minced fresh herbs, such as dill, cilantro or flat leaf parsley.
Stir in diced hard-boiled eggs.

Serving Suggestion: Amp up the American holiday spirit by serving in a bowl with patriotic colors. If prepared in advance place a layer of plastic wrap or a flat cover directly over the top surface; refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.