RED POTATO SALAD - GOES WITH BBQ

Steps:

• 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).
• ¾ teaspoon of celery seed.
• 1½ teaspoons salt.
• 1 teaspoon white pepper (black is also fine).
• ¼ 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.