Picnic Potato Salad Recipe

  • 10 medium red potatoes, cubed
  • 2/3 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried mint
  • dash cayenne pepper
  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving.