Honey Dijon Potato Salad

 Produce Box dinner night!  Still using last week's veggie's up - Potatoes, corn, tomatoes and cucumber this week.

I'm making this potato salad to go along with corn on the cob and a tomato/cucumber salad, probably to be served with a Gardenburger Riblet or Gardein Scallopini Cutlet.  Would also go well with veggie burgers, but we save the veggie burgers for quick lunches usually.

 This recipe is vegan if you leave out the honey and sub in either sugar or agave

 Ingredients:

3 Handfuls small new potatoes - red or Yukon gold, halved
3 TBSP Dijon Mustard
2 TBSP Rice Vinegar (or any vinegar if you don't have rice vinegar)
1 Tsp Honey
1/2 tsp. each Salt & Pepper (*and Bacon Salt, optional)
3 Green Onions, diced
*Bacon Bits, optional

Method:

Place halved potatoes in salted water and bring to boil
Boil 10-15 min. until tender, but not mushy
Drain and set aside

Dressing:
In a bowl or measuring cup, combine:
Dijon, vinegar, honey, salt and pepper
Whisk to combine
*Bacon Salt works well in this recipe - a "go to" favorite for adding bacon flavor without adding bacon fat - it is sold at most grocery stores now, we get ours at Kroger)

Toss potatoes with the dressing and mix in green onion
(and a nice touch would be to sprinkle on imitation Bacon Bits right before serving)

Serve warm or room temperature