Ingredients
1
bag (1 lb 4 oz) refrigerated red potato wedges with skins (4 cups)
1/4
cup honey
1/4
cup yellow mustard
1
cup sliced celery (2 stalks)
1/2
cup chopped red bell pepper (1/2 medium)
2
tablespoons chopped green onions (2 medium) or red onion
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/8
teaspoon coarsely ground black pepper
Preparation
In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
Meanwhile, in small bowl, mix honey and mustard until well blended.
Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.
