Even if we don’t end up doing anything “official” on major holidays, I still always like to make something special for dinner. We stayed at home and relaxed today, and had an early dinner of bison burgers on whole wheat buns, cornichons, and my own recipe for potato salad– White Wine Vinegar & Honey Mustard Potato Salad. It’s so good, I’ll share the recipe with you. 🙂
White Wine Vinegar & Honey Mustard Potato Salad
1 pound of fingerling potatoes, cut into 1 inch pieces
4 tablespoons honey mustard (my favorite is from Stovers Farm over in Michigan)
4 tablespoons white wine vinegar
8 tablespoons canola or vegetable oil
3 tablespoons parsley
2 cloves of garlic, minced
salt and pepper
3 tablespoons small capers (optional)
1.) Boil your cut potatoes in salted water until just tender, about 15 minutes.
2.) While the potatoes are boiling, whisk together the remaining ingredients. Adjust salt and pepper to taste.
3.) Drain the potatoes and put them into your serving bowl. Pour the dressing on top and stir gently so the potatoes are evenly coated. Let them cool down to room temperature, or put them in the refrigerator until they are chilled through– they’re good either way.
As I mentioned, these are a great addition to bison burgers, which you can grill out or broil in the oven. Bison is great because it’s lean, but also doesn’t dry out. And the flavor is unbeatable. And whole wheat buns are good for you! Natural Ovens makes a great whole wheat bun that is light, tasty and doesn’t overwhelm you– they use a finely ground flour so no chunks of wheat to chew on. Of course, you can always make your own buns. Oh, and the other great thing about this potato salad is the fact that it includes no mayonnaise or egg, so it’s picnic friendly– you can leave it out in warmer temps and you don’t have to worry about poisoning your guests. Always a plus! Give it a try, I think you’ll like as much as we do.