Spiralized Dijon Potato Salad

• 1/2 Tablespoons Olive Oil
• 6 Small Russet Potatoes, Peeled And Spiralized
• 1/4 teaspoons Salt
• 1/8 teaspoons Pepper
• 1/4 cups Finely Chopped Red Onion Or Shallot
• 1/4 cups Chopped Fresh Parsley
• FOR THE DRESSING:
• 1/3 cups Dijon Mustard
• 1/4 cups Apple Cider Vinegar
• 3 Tablespoons Honey
• 1 clove Garlic

1. Pour the olive oil in a large skillet over medium heat. Once heated, add potato noodles and sprinkle with salt and pepper. Saute for about 3 minutes, tossing occasionally. Then, turn the heat down to low and cover the pan, letting the potatoes cook for 8-10 minutes until softened. Every few minutes, uncover the pan to toss the noodles.Transfer the potatoes to a large bowl.
2. While the potatoes are cooking, combine the Dijon mustard, apple cider vinegar, honey, and garlic by whisking or blending in a food processor or blender until creamy.
3. Pour the dressing over the potatoes. Add in the chopped onion, and parsley toss the salad together. Serve cold with additional fresh parsley sprinkled on top.

olive oil, potatoes, ubc, pepper, ubc, ubc, dressing, dijon mustard, ubc, honey, clove garlic

Taken from tastykitchen.com/recipes/salads/spiralized-dijon-potato-salad/ (may not work)