Warm Honey Mustard Potato Salad

This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes!

Ingredients:

3 lbs potatoes (cut in one 1 1/2 inch chunks, leftover boiled potatoes can be used)
3 tbsps Lakeshore Rapeseed oil
1/2 purple onion (finely diced)
2 cloves minced garlic
1/4 cup apple cider vinegar
1/4 cup Lakeshore whole grain honey mustard
3 tbsps honey (add more to taste if you like)
1 pinch salt (and pepper)
2 tsps fresh chives

Method:

Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a single layer on a cookie sheet.

To a large saute pan over medium heat, add:
•3 tbsp rapeseed oil
•1/2 finely diced red onion
•2 cloves minced garlic

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes. Mix together:
•1/4 cup apple cider vinegar
•1/4 cup whole grain honey mustard
•3 tbsp honey (add more to taste if you like)
pinch salt and pepper

Pour over the potatoes in the saute pan and toss together well, cooking for only two or three minutes until the potatoes are well coated. Before serving, toss in:
•2 tsp fresh chives