Are you a fan of bacon, potatoes and honey mustard? Here’s a delicious recipe for potato salad using baby, red skin potatoes topped with honey mustard dressing and lots of crispy bacon.
Homemade Potato Salad
Tip: if you like your bacon a bit crisp, place the bacon bits on a cookie sheet and bake in the oven or toaster oven, at around 400 degrees, for a few minutes. Watch closely, it doesn’t take very long for the tiny pieces of bacon bits to crisp up.
The honey mustard dressing I used in this recipe is fat free, but use whatever brand of honey mustard dressing you prefer. I like to jazz up the dressing a bit by adding some grainy stone ground mustard and little bit of honey. The salt that is called for in this recipe is only used to flavor the potatoes as they are cooking in the boiling water. You may omit the salt if desired.
A bit of fresh herb would be a nice addition to the potato salad. Add one to two tablespoons of chopped fresh parsley, dill or fennel, if desired. For a meat-free, vegetarian version of the potato salad, omit the bacon. For additional recipes, see my Pinterest recipe board.
Bacon Honey Mustard Potato Salad
Ingredients
- 1 tbsp salt
- 1 pound baby red skin potatoes
- 1 whole red bell pepper seeded and chopped
- 1 bunch bunch green onions sliced
- 1/3 cup Honey Mustard Dressing
- 1 tbsp stone ground mustard
- 1 tbsp honey
- 1/2 package Real Bacon Bits
Instructions
- Scrub the potatoes well, to remove any dirt that may be present.
- Bring a large pot of water to a boil.
- Add the salt to the boiling water.
- Add the potatoes to the pot of water, and let cook for 15 minutes.
- While the potatoes are cooking, prepare the dressing by whisking together the honey mustard dressing, stone ground mustard and honey in a small bowl.
- Drain the potatoes in a colander and rinse with cool water.
- Add the cooked potatoes to a large mixing bowl.
- Add the bell pepper and green onions.
- Stir in the honey mustard dressing and bacon bits.
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