Every backyard BBQ needs a good potato salad. Be the star of the party with this tasty dish with a nutty twist. Tangy mustard pairs perfectly with sweet honey, while celery and walnuts work together for a refreshing crunch.
2 pounds red potatoes, cut into ¼-inch slices
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced celery
1/2 cup chopped Fisher® Chef’s Naturals Walnuts
Fill a large pot with raw potato slices and cover with cold water. Place pot over medium-high heat and cook for 20 to 25 minutes or until potatoes are tender when pierced with a knife. Drain and rinse with cold water.
Meanwhile, mix mustard, honey, salt and pepper together. Whisk in olive oil.
Toss cooled potatoes, celery and walnuts with dressing.