Nicole Cooks

This is a quick and easy recipe and one of the first I cooked by myself for my family. It is my spin on Giada de Laurentis’ “Veronica’s Potato Salad” that can be found on FoodNetwork.com .

Here is my version:

Honey Mustard Savory Potato Salad

8-10 medium gold or red potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
2 1/2 tbsp. Dijon mustard (regular yellow mustard will work as well)
2 tbsp. honey
1 tbsp. red wine vinegar (balsamic or apple cider vinagar will work as well)
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground black pepper

Boil the potatoes whole until tender, about 10 minutes. Drain and let cool slightly. Peel and cut potatoes into bite-size pieces.

Put the hot dogs onto a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs slightly, then cut them crosswise into bite-size pieces.

While the potatoes and hot dogs are cooking, whisk together the mustard, honey, and vinegar in a small bowl until well blended. Drizzle the olive oil into the mixture and continue whisking until well incorporated. Set aside until ready to assemble final dish.

Toss the potatoes, hot dogs, mustard mixture, and parsley in a large bowl. Season the potato salad with salt and pepper, to taste. Add additional olive oil if the salad seems too dry. Serve the salad at room temperature.

Bon Appetit!

Here is my very first video of me cooking. I expect the quality and content to improve as I learn and get more comfortable in front of the camera.