I know a lot of people like to leave the skins on their potatoes. For this recipe, I think they’re better peeled – the potatoes absorb the flavor better. I also suggest cooking the potatoes with the skins on and peeling later. Cooked red potatoes are simple to peel – the skins pull off easily. Also, I like the texture of potatoes cooked in their skins better for this type of dish.
I used one of Frawg N’ Turtle’s specialty sauces in this recipe–the Original Apple Mustard spread. If you want a spicy potato dish, substitute their Hot N’ Horsey Apple Mustard, a horseradish mustard sauce, for some or all of the Original Apple Mustard.
- 1 pound red potatoes
- 1 tablespoon olive oil
- 1/2 medium onion, medium dice
- 2 tablespoons cider vinegar
- 1 tablespoon Frawg N’ Turtle Original Apple Mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Cook the potatoes in salted boiling water. Peel and cut them into bite-sized pieces. You can do this well ahead of time and refrigerate until you need them, or do this right before they’re needed. Your choice.
Heat the olive oil on medium heat. Add the onion and cook on medium, stirring occasionally, until they are soft but not browned.
Add the potatoes and cook, stirring occasionally, until they are warmed through. Add the vinegar, mustard, and honey. Stir to combine the ingredients and coat the potatoes. Add salt and pepper, to taste. Continue cooking, stirring as needed, until there’s no more liquid in the bottom of the pan.
Taste and adjust seasonings. Serve warm.
Shop Frawg N’ Turtle’s Fooducopia store for their specialty sauces.
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Donna Currie is a Colorado-based food writer who operates the blog Cookistry.