Easy Mayonnaise-less Potato Salad

I watched Rachael cook this the other night on 30 Minute Meals...a far less labor intensive salad!

2 to 2 1/2-pounds small red skin potatoes, quartered

Salt and freshly ground black pepper

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil

6 radishes, sliced

2 tablespoons capers, drained and chopped (80/20...I skipped this.)

1/2 medium red onion,

chopped 3 to 4 ribs celery from the heart of the stalk,

chopped 1 cup watercress tops or flat leaf parsley leaves coarsely chopped
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad adjust salt and pepper then serve.