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Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Potato salad the whole family will enjoy! This wonderful combination of flavors can be made up to three days in advance and will last nicely in a cooler, making it an ideal salad for a picnic. The honey mustard dill sauce can be treated as a wonderful recipe on its own to accompany salmon or deli any time of the year.
3 pounds mini red potatoes, cooked and cooled (unpeeled)
3 small carrots, julienned or grated
3 scallions or chives, checked and chopped
1/2 cup Gefen Mayonnaise
1 tablespoon + 1 teaspoon honey mustard
2 teaspoons Tuscanini Lemon Juice
1 teaspoon sugar
dash of salt
2 teaspoons dill weed or chopped fresh dill
Place all ingredients for the honey mustard dill sauce – except dill – into a large mixing bowl. Using an immersion blender, mix the ingredients until well blended. Add dill and stir.
Cut cooked potatoes into halves or quarters (depending on how large they are) and place in a bowl.
Add prepared sauce, carrots, and scallions.
Combine well and store in an airtight container.
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