Ingredients
3 pounds baby red potatoes, unpeeled1/2 teaspoon sea salt2 green onions1 cup finely diced celery1/2 cup diced red onion1 medium carrot, gratedDRESSING:1/4 cup red wine vinegar2 tablespoons honey2 tablespoons Dijon mustard2 teaspoons minced fresh thyme1 teaspoon sea salt1/2 teaspoon coarsely ground pepper1/2 cup extra virgin olive oil
Preparation
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.
