Patriotic Potato Salad

Prepare potatoes. Wash them (no need to dry), and cut into dice. For the smallest round ones, I cut into quarters; for longer fingerlings, I cut into 6ths or 8ths. They will cook faster, and you emerge with potatoes ready to go. Sprinkle lightly with kosher salt and place cut potatoes into a microwave-safe container with a loose-fitting lid (or put a plate over the top; it should not be airtight). Microwave on high for 7 min. Remove container from oven and set it on a heat-proof surface, with the lid on, for about 5 min. Potatoes will finish steaming in that time.

While potatoes cook, dice the red pepper. Remove and discard the stem, seeds, and inside ribs, and cut pepper into small dice. Set it aside.

Make the dressing: In a small container, stir together mustard, honey, and Garcia De La Cruz Olive Oil and lemon juice.

When potatoes are ready, add most of the diced pepper (reserve some for garnish), and a few tablespoons of dressing. You won’t use all the dressing, but you can save any that remains for salad or to brush on the chicken after you grill it. Toss gently with a big spoon to coat the potatoes & peppers.

Place potato salad into a serving bowl and garnish with the rest of the diced red pepper.

Serves 4-8.