Warm Honey Potato Salad

Warm Honey Potato Salad

YIELD: 4-6 servings


Honey Pickled Mustard Seeds - Honey Picked Mustard Seeds

1/2 cup - Buckwheat Honey

1/4 cup - Water

1/2 cup - Apple Cider Vinegar

1/2 cup - Mustard Seeds

Honey Lardons - Honey Lardons

1/2 lb. - Bacon, sliced, cut 1/4 inch sticks

2 tbsp. - Buckwheat Honey

Assembly - Assembly

2 lbs. - Fingerling Potatoes, cooked, cut in half, reserved warm

2 tbsp. - Honey Pickled Mustard Seeds

1 cup - Honey Lardons

4 sprigs - Dill, picked, washed

1/2 bunch - Chives, match stick cut

4 sprigs - Parsley, picked, washed

Salt, Kosher, as needed

Black Pepper, ground, as needed


Honey Pickled Mustard Seeds
1) In a sauce pot over high heat combine the honey, water and vinegar. Bring to a boil.
2) Pour pickling liquid over the mustard seeds and let stand at room temperature until cool. Reserve for assembly.

Honey Lardons
1) In a sauté pan over medium-low heat add the bacon. Cook until all the fat has rendered out.
2) Strain the lardons from the fat and return the lardoons back to the pan.
3) Add the buckwheat honey and glaze the lardons. Cook for about 2 minutes while constantly stirring.
4) Remove the glazed lardons from the pan and cool to room temperature. Reserve for assembly.

1) In a large mixing bowl, combine all the ingredients.
2) Serve immediately.