Warm Honey-Mustard Potato Salad

 

1

bag (20 oz) refrigerated red potato wedges with skins (4 cups)

1/4

cup honey

1/4

cup yellow mustard

1

cup sliced celery (2 medium stalks)

1/2

cup chopped red bell pepper

2

tablespoons chopped green onions (2 medium) or red onion

1/4

teaspoon garlic powder

1/4

teaspoon salt

1/8

teaspoon coarse ground black pepper

• 1 In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
• 2 Meanwhile, in small bowl, mix honey and mustard until well blended.
• 3 Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.