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.
- 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
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.
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