Potato-Fiddlehead Salad - cooking recipe

Ingredients

6 medium potatoes, boiled, cooled, then peeled and cubed
1 small red onion, peeled and diced
2 c. fiddlehead ferns, blanched, then diced
1 c. diced celery
1/2 c. cider vinegar
1 Tbsp. honey
1/4 tsp. celery seed
1 Tbsp. mustard
1 c. mayonnaise
salt and pepper

Preparation

Mix together vinegar, honey and celery seed.
Pour over hot drained fiddleheads and allow to stand 3 hours.
Combine potatoes, celery and onion.
(Onion may be blanched in boiling water for 1 or 2 minutes to mitigate raw taste of onion.)
Mix together mayonnaise and mustard.
Stir marinated ferns into potato mixture and blend gently.
Season to taste.
Serve at once.
Yields 6 servings.