Potato Salad with a twist
My friend Teresa, who spent a lot of time as a river guide (and now rescues poodles), was explaining to me one day how on 3-, 5-, and 7-day raft trips it's hard to keep food fresh. One of her tricks was using honey in potato salad in place of mayonnaise. Now, I can't say I would ever consider eschewing the creamy goodness of the mayo for the honey, but use them both and you've got a tasty bowl of every great picnic's requisite side dish.
4 or 5 unpeeled potatoes (remember the nutrients in the skins) diced in 1/2 to 1-inch cubes.
4 cooled, hard-boiled eggs, sliced or diced
3 or 4 dill pickles, diced
1/2 cup white or purple onion, diced
1 or 2 tsp of capers (optional)
1 tsp salt
1 tsp pepper
1 cup mayonnaise
1/4 cup mustard
1 or 2 Tbs honey to taste
Poppy seeds to taste
Note: I'm kind of a potato salad purist, but you can add sliced radishes, diced green peppers, cubes of cheddar cheese, cubed kohlrabi, etc.
Boil the potatoes in a large pot of lightly salted water until you can pierce easily with a fork. They should be a bit firm, yet soft and not mushy. Allow them to cool. Mix all the ingredients except the eggs and the poppy seeds into a large bowl. Slowly add the cooled potatoes and eggs in to the mixture. You may need to add in more mayo or mustard for full coverage. If it tastes too sweet, add a little more mustard; if it's too tangy, add a little more honey. Sprinkle with poppy seeds and refrigerate. I've tested this recipe on river rafters; they love it. I'll have to see what the poodles think.