Honey Mustard Potato Salad

Ingredients:

• 2 lbs baby potatoes (red or yellow)
• 2 hard-boiled eggs, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh parsley, chopped (optional)
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes: Boil the baby potatoes in salted water for 10-15 minutes, or until fork-tender. Drain and let them cool slightly. Cut into halves or quarters, depending on size.

2. Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, salt, and pepper.

3. Combine the Ingredients: In a large bowl, combine the potatoes, hard-boiled eggs, red onion, and celery. Pour the honey mustard dressing over the top and toss until everything is well coated.

4. Chill and Serve: Refrigerate the potato salad for at least 30 minutes to let the flavors meld. Garnish with fresh parsley before serving.

Optional Twist:

• For added crunch, mix in 1/4 cup of crumbled bacon or sunflower seeds.

This recipe adds a sweet and tangy twist to traditional potato salad with the honey mustard dressing!