Picnic Potato Salad (no mayo-makes it perfect for traveling to a picnic)
10 medium red potatoes, cubed
2/3 cup vegetable oil
2 tablespoons cider vinegar
4 teaspoons honey
1 teaspoon dried basil
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried mint
Dash cayenne pepper


Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving. Yield: 12 servings.

[Faith]