Serves 2 as an entree
4-5 Yukon gold or baby red potatoes
1 Tbsp. whole grain mustard
drizzle of olive oil
splash of apple cider vinegar
1 tsp. honey (or to taste)
salt and pepper
Bunch of watercress leaves (or another flavorful salad green)
Green Goddess bottled dressing
1. Wash the potatoes, peel if you like, and cut into cubes. Boil in salted water until they are tender, but not falling apart. Drain and transfer to a large bowl.
2. Whisk together the mustard, oil, vinegar, honey, salt and pepper. Pour over the warm potatoes. Toss to coat. Dress the arugula with Goddess dressing and serve on the side.
Recipe adapted from http://freshcleanstart.blogspot.com/2010/05/potato-salad-with-fresh-herbs-and.html
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This would be a perfect make ahead meal for summer entertaining.
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