2 1/2 pounds Yukon gold potatoes, scrubbed clean
1 tablespoon fresh thyme
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1/4 cup prepared Dijon mustard
2 tablespoons honey
salt and pepper to taste
- In a large stock pot cover the potatoes with cold water and about 1 tablespoon salt. Bring to a boil and boil for 20 minutes or until a knife inserted into one for the potatoes comes out easily. Drain the potatoes and allow to cool.
- Mix together the olive oil, vinegar, mustard, honey and thyme. Add the salt and pepper to taste.
- Cut the cool potatoes into chunks and mix with the mustard mixture.
- Chill and serve cold. Enjoy
Serves 6, 1 cup portions. Calories 269, Fat 7 grams