Hatch Honey Mustard Potato Salad

2 lbs. baby potatoes, halved
2 Tbsp. butter, melted
3 Tbsp. olive oil
2 garlic cloves, minced
salt and pepper to taste
1/2 red onion, finely sliced
1 tsp. fresh thyme leaves, minced
1/4 cup Fresh Chile Co Hatch Dijon Mustard
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. olive oil

Preheat oven to 350 degrees F.
Place potatoes in a bowl. Add butter, olive oil, and garlic.
Toss to combine and season with salt and pepper.
Spread potatoes out on a tray. Roast 40 minutes until golden on the outside and soft inside, flipping once halfway.
Combine dressing ingredients and whisk to combine, season with salt and pepper.
When potatoes are cooked, transfer to a bowl.
Add onion and thyme, pour dressing over potatoes and toss.
Serve warm.

Click here for Fresh Chile Co Hatch Dijon Mustard

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