Honey Dijon Potato Salad

• 2 to 2 1/2-pounds small red skin potatoes, quartered
• Salt and freshly ground black pepper
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons cider or white wine vinegar
• 1/3 cup extra-virgin olive oil
• 6 radishes, sliced
• 2 tablespoons capers, drained and chopped
• 1/2 medium red onion, chopped
• 3 to 4 ribs celery from the heart of the stalk, chopped
• 1 cup watercress tops or flat leaf parsley leaves coarsely chopped

1. Cover potatoes with cold water, bring to a boil and salt the water.
2. Boil potatoes until just tender, 12 to 15 minutes.
3. Drain.
4. Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil.
5. Season with salt and pepper.
6. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes.
7. Using a wooden spoon break up the potatoes into large chunks.
8. Toss the potato salad, adjust salt and pepper then serve.

red skin potatoes, salt, honey, dijon mustard, cider, extravirgin olive oil, radishes, capers, red onion, celery, flat leaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/honey-dijon-potato-salad-recipe.html (may not work)