Red Potato Salad – Goes With Bbq - cooking recipe

Ingredients

12 -15 red potatoes, small dollar sized
2 celery ribs
1/4 red onion (medium-sized)
1/2 cup mayonnaise (regular or light)
3/4 teaspoon celery seed
2 teaspoons salt
1 1/2 teaspoons white pepper
1/8 teaspoon chili pepper (or cayenne pepper)
4 tablespoons honey
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 lemon (medium-sized)
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
1/8 teaspoon ground thyme

Preparation

Main ingredients:
1 large (or two medium) celery sticks, washed and trimmed, finely diced.
1/4 medium-sized red onion, finely diced.
12 to 15 dollar size red potatoes (i.e. small round red potatoes).
-Boil in a pot of water until \"fork firm\" (not fork tender).
-Place in an ice bath for 5 mins to cool, then pat dry.
-Cut each potato into quarters.
Dressing base:
1/2 cup of light mayonnaise (add another quarter cup if you like a creamier texture).
3/4 teaspoon of celery seed.
11/2 teaspoons salt.
1 teaspoon white pepper (black is also fine).
1/4 teaspoon of chili or cayenne pepper.
3 tablespoons honey.
2 tablespoons sweet dill pickle relish (optional).
** Whisk these ingredients together.
Vinaigrette base:
1 tablespoon Dijon mustard.
1 tablespoon of honey.
1 medium-sized lemon.
2 teaspoons of apple cider vinegar.
2 tablespoons of olive oil (or extra virgin olive oil).
1/8 teaspoon of salt.
1/8 teaspoon of white (or black) pepper.
1/8 teaspoon of ground thyme.
** Whisk these ingredients together.
Combine ingredients:
In a large bowl, combine the main ingredients and the dressing base, stir together.
Then add three (3) tablespoons of the vinaigrette base to the mixture and combine.
Taste.
Add one (1) tablespoon more of the vinaigrette base, if you want a more \"fortified\" flavor. (Discard left over vinaigrette or save and use with a green salad).
Place in a bowl and let sit in the refrigerator for 30 mins to further cool and allow the flavors combine.