Warm Bacon Honey Mustard Potato Salad
A warm potato salad, this version features bacon & Italian parsley tossed in a tangy vinegar based homemade honey mustard dressing.
Servings: 6
Calories: 352kcal
Ingredients
- 1 1/2 lbs little potatoes, halved
- 4 slices thick cut bacon
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 3 tsp minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh Italian parsley roughly chopped
- salt & pepper to taste
Instructions
- Spread the bacon out onto a sheet pan. Bake it at 375 degrees for 7 minutes. Flip the bacon and bake another 7 minutes. Transfer the bacon to layered paper towels to drain off excess grease. Roughly chop it; set aside.
- Place the potatoes, cut side down, onto the bacon sheet with the bacon grease. Bake them for 15 minutes, flip and bake another 15 minutes.
- Transfer the potatoes to a large mixing bowl. Add the bacon & parsley. Gently toss to evenly combine.
- In a small mixing bowl, add the vinegar, mustard, honey, garlic, salt & pepper. Stir the ingredients together to combine. Pour in the olive oil, and whisk the mixture briskly so that everything combines and adheres forming the honey mustard dressing.
- Pour the dressing evenly out over the potatoes, and gently toss to evenly combine.
Notes
recipe adapted from Melady Cooks
Nutrition
Calories: 352kcal | Carbohydrates: 21g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 193mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 16.8mg | Calcium: 21mg | Iron: 1.4mg