5-6 small russet potatoes (or 3 large), peeled and spiralized
¼ teaspoon salt
⅛ teasoon pepper
⅓ cup Dijon mustard (I used Grey Poupon)
¼ cup apple cider vinegar (red wine vinegar works too)
3 tablespoons honey
1 clove garlic*
¼ cup finely chopped red onion (or shallot)
¼ cup chopped fresh parsley
Instructions
Cook the spiralized potatoes: Pour the olive oil in a large skillet over medium heat. Once heated, add in the potato noodles and sprinkle with salt and pepper. Sauté for about 3 minutes, tossing occasionally. Then, turn the heat down to low and cover the pan, letting the potatoes cook for 8-10 minutes until softened. Every few minutes, uncover the pan to toss the noodles.Transfer the potatoes to a large bowl.
Prepare the dressing: While the potatoes are cooking, combine the Dijon mustard, apple cider vinegar, honey, and garlic by whisking or blending in a food processor or blender until creamy.
Assemble the salad: Pour the dressing over the potatoes. Add in the chopped onion, and parsley toss the salad together. Serve cold with additional fresh parsley sprinkled on top.