Healthier Potato Salad

Step 1 -In a dutch oven, place the potatoes and 1/2 teaspoon salt. Add enough water to cover the potatoes.

Step 2 -Bring the potatoes to a boil and reduce the heat.

Step 3 -Cook the potatoes, uncovered, until tender, about 10-12 minutes.

Step 4 -Drain the water and let the potatoes cool.

Step 5 -Mince the white portions of the green onions. Slice the green portions of the green onions. Reserve both parts of the onions.

Step 6 -In a medium bowl, combine the minced white parts of the onion with the celery, red onion, and carrot.

Step 7 -In a small bowl, whisk together the vinegar, honey, dijon mustard, thyme, remaining sea salt, and ground pepper.

Step 8 -Gradually whisk in the olive oil until it is blended into the mixture.

Step 9 -Cut the cooled potatoes into 1-inch pieces, preserving as much of the peel as possible.

Step 10 -Combine the potatoes with the minced onion mixture.

Step 11 -Drizzle the dressing over the salad; toss to coat.

Step 12 -Top the salad with the reserved green onion slices.

Step 13 -Serve.