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 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 flat leaf parsley leaves coarsely chopped
Meanwhile, combine the honey,
and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper.
To the bowl add radishes,
onions, celery, 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.