Ingredients :
To prepare this salad, you’ll need 500 grams (about 1 pound) of fingerling potatoes, 1 tablespoon olive oil, salt, and black pepper. For the honey dressing, you’ll mix 1 tablespoon raw Karanj Honey, 1 tablespoon Dijon mustard, 1.5 tablespoons apple cider vinegar or lemon juice, 2 tablespoons olive oil, and a pinch of salt and crushed black pepper. Optionally, you can add 1 tablespoon chopped red onion, fresh herbs like parsley or dill, and 1 teaspoon sesame or sunflower seeds for garnish.
How to Make :
Step 1 – Cook the potatoes
Wash the fingerling potatoes thoroughly and place them in a pot with cold, salted water. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly. Once they’re cool enough to handle, slice them in halves (lengthwise) for a more elegant presentation.
Step 2 – Prepare the honey mustard dressing
In a small mixing bowl or jar, combine 1 tablespoon raw Karanj Honey, 1 tablespoon Dijon mustard, and 1.5 tablespoons apple cider vinegar or lemon juice. Whisk or shake well. Then slowly add 2 tablespoons olive oil while whisking to create a smooth emulsion. Season with a pinch of salt and freshly ground black pepper. The Karanj Honey will add a deep, warm sweetness that balances the acidity of the vinegar and the sharpness of the mustard.
Step 3 – Toss the potatoes
Place the warm halved potatoes in a large salad bowl. Pour the dressing over them while they are still slightly warm — this helps them soak in the flavor. Gently toss until all the potatoes are well coated in the honey mustard dressing.
Step 4 – Add fresh crunch and garnish
Sprinkle in 1 tablespoon finely chopped red onion for a little crunch and mild sharpness. Add freshly chopped herbs like parsley, dill, or chives for brightness. For texture, optionally sprinkle 1 teaspoon toasted sesame or sunflower seeds over the top before serving.
Step 5 – Serve and store
Serve the salad slightly warm or at room temperature. It pairs beautifully with grilled vegetables, sandwiches, or as part of a picnic spread. Store any leftovers in an airtight container in the refrigerator for up to 2 days.