Lavender Honey Mustard Potato Salad

Have you tried our delicious Lavender Stone Ground Honey Mustard yet?  You will swoon when you taste ground mustard seed with our organic culinary lavender bud and organic lavender honey.  Our unique gourmet slant on this long-favored and versatile condiment will add a whole new dimension to your summer picnic staple, potato salad.

If you have a favorite potato salad that you've been making for years, simply swap out the mustard you have been using for Lavender Stone Ground Honey Mustard.  Easy!

If you'd like to try one of our favorites, here's a vegan, egg-free and gluten-free version!

Lavender Honey Mustard Potato Salad

 

Ingredients: 

• 2 pounds red potatoes, washed and diced into small cubes or sliced into ¼ inch thick rounds - chef's choice!
• 1 tablespoon salt
• ¼ cup olive oil
• ¼ cup reserved water from cooking the potatoes
• ⅓ cup gently packed fresh flat-leaf parsley, roughly chopped
• ⅓ cup roughly chopped green onions or chives
• 1 tablespoon roughly chopped fresh dill
• 2 tablespoons lemon juice
• 1-2 tablespoons Lavender Stone Ground Honey Mustard (more or less to taste preference)
• 2 cloves garlic
• black pepper, to taste
• 3 stalks celery, chopped

 

Instructions:

• In a large pot of water, combine potatoes and salt.  Bring to a boil, then reduce heat to medium-low and cook until potatoes are easily pierced by a knife — about 5 to 6 minutes.

• Reserve ¼ cup cooking water, then drain and transfer the potatoes to a large bowl.

• In a food processor or blender, combine the olive oil, parsley, green onions or chives, lemon juice, Lavender Stone Ground Honey Mustard, garlic and pepper.  Process until the herbs and garlic have been minced.  Then, while running the food processor, slowly pour in the reserved cooking water and process until blended.

• Drizzle the potatoes with the herb and olive oil mixture and gently mix to combine.  Let the potatoes rest for ten minutes, gently tossing every few minutes to help the potatoes soak up the delicious dressing.

• Add the celery and toss again.  Season to taste with salt and pepper, garnish with fresh lavender blossoms and you are ready to serve. 

Yields 6 servings.  Will keep covered and refrigerated for several days.  This recipe also works with dried herbs if fresh aren't readily available.

To extend the lavender theme, pair this tasty side with Lavender Honey Mustard Shrimp and Lavender Summer Tomatoes.  Let's take the theme all the way to round out the summer picnic menu with Lavender Iced Tea and Lavender Summer Strawberries to finish!