Warm Potato Salad with Mesquite Honey Dressing

 

 

 

 

 

 

Ingredients:

  • 1/3 cup – cider vinegar
  • 2 Tablespoons – vegetable oil
  • 1/4 cup – Winter Park Mesquite Honey
  • 1 Tablespoon – Dijon mustard
  • 1/8 teaspoon – bottled hot pepper sauce
  • 1-1/2 lb. – small new potatoes, cut in bite-sized pieces
  • 5 slices – bacon, crisp cooked, crumbled
  • 2 Tablespoons – chopped parsley
  • 2 Tablespoons – chopped green onion
  • 1/2 teaspoon – salt
  • 2 tablespoons – olive oil
  • salt, to taste
  • pepper, to taste

Directions:

  • Preheat oven to 375°F
  • Combine vinegar, oil, honey, mustard and pepper sauce; mix well
  • Toss half of the dressing with potatoes, reserving half
  • Spread potatoes evenly on sheet
  • Bake potatoes 18-20 minutes, tossing in the remaining dressing halfway through
  • Remove from oven
  • Add bacon, parsley, green onions and salt; mix well and enjoy!

TIP:

One cup sauteed sliced mushrooms may be added.

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