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Sweet Mustard Potato Salad

This is a really good potato salad: sweet from honey, tangy from mustard, piquant from vinegar, and a little crunchy from green onions. It actually gets better if it spends some time in the fridge, making it ideal as a make-ahead side dish. We have non-egg-eating husbands, so we served the egg on the side. However, if your dining partner likes eggs, feel free to toss them in. We served this alongside Steaks with Peppercorn Sauce for a fabulous late summer supper.

Sweet Mustard Potato Salad

2½ lbs. waxy potatoes
1 cup mayonnaise
2 tbs. prepared yellow mustard
2 tbs. cider vinegar
2 tbs. honey
4 hard-boiled eggs, quartered or chopped
8 green onions, sliced

Peel the potatoes and chop into large chunks. Place in a large pot, cover with water, add salt, and bring to a boil. Reduce to a simmer and cook until tender when pricked with a paring knife, 8-10 minutes. Drain.

In a large bowl, combine the mayonnaise, mustard, vinegar, honey, and half of the green onions. Add the warm potatoes and toss gently. Season with sea salt and plenty of black pepper. Serve with the eggs and the remaining green onions sprinkled on top.

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