Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
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lisa59
Jun 16, 2020
Can someone tell me which Taste of Home cookbook this recipe came out of? Thank you!
justfixit
Jun 3, 2019
Thank you to Brittany Allyn for sharing this recipe. I made it exactly as posted except for two minor changes: slightly less mustard, and dillweed instead of thyme. Everyone thoroughly enjoyed this potato salad, and even my picky husband ate it without complaining - High praise indeed!
pajamaangel
May 18, 2019
No comment left
LPHJKitchen
Apr 1, 2019
This potato salad is a great alternative to the mayo based. Slightly sweet yet tangy and doesn't have a heavy taste. Perfect for all sorts of meals!
delowenstein
Jul 10, 2018
My only 2 changes were using 1-1/2 lbs. red potato salad and regular salt. I'd cooked potatoes 20 minutes total and added 1 Tbsp. white vinegar to water before cooking! This potato salad is a real keeper! I am NOT a fan of mayo-based potato salad! The vinaigrette-type dressing added so much to this salad!
Reviews
Can someone tell me which Taste of Home cookbook this recipe came out of? Thank you!
Thank you to Brittany Allyn for sharing this recipe. I made it exactly as posted except for two minor changes: slightly less mustard, and dillweed instead of thyme. Everyone thoroughly enjoyed this potato salad, and even my picky husband ate it without complaining - High praise indeed!
No comment left
This potato salad is a great alternative to the mayo based. Slightly sweet yet tangy and doesn't have a heavy taste. Perfect for all sorts of meals!
My only 2 changes were using 1-1/2 lbs. red potato salad and regular salt. I'd cooked potatoes 20 minutes total and added 1 Tbsp. white vinegar to water before cooking! This potato salad is a real keeper! I am NOT a fan of mayo-based potato salad! The vinaigrette-type dressing added so much to this salad!