Warm Honey-Cream Mustard Potato Salad

Note: You can elect to peel red potatoes, if desired, before boiling the quarters.

In a large Dutch oven pot with a lid (or any large pot with a lid) over medium high heat, add water until about 3/4 full). Once boiling, add salt and quartered red potatoes. Boil with lid tilted, until tender (15 minutes). Drain and add to a large mixing bowl. Using a fork, gently break apart potatoes (you can smash them, if desired, for a very smooth consistency).

In another mixing bowl, add honey, cream, and mustard. Mix well. Add black pepper, onion powder, parsley flakes, and celery seeds and/or dill, if using. Stir to combine. Pour over warm potatoes and stir to mix.

Serve immediately while still warm. We love these potatoes with baked ham or pork tenderloin. Enjoy!