Ingredients

• 2 to 2 1/2-pounds small red skin potatoes, quartered
• Salt and freshly ground black pepper
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons cider or white wine vinegar
• 1/3 cup extra-virgin olive oil
• 6 radishes, sliced
• 2 tablespoons capers, drained and chopped
• 1/2 medium red onion, chopped
• 3 to 4 ribs celery from the heart of the stalk, chopped
• 1 cup watercress tops or flat leaf parsley leaves coarsely chopped

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Instructions

1. Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
2. Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.