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Potato salad for two. Goes well with Fennel-Pepper Back Ribs or with Honey-Apricot Pork Chops.

Red and Yellow Potato Salad with Bacon

1 large red potato, peeled, cut into 1/2-inch cubes
1 sweet potato, peeled, cut into 1/2-inch cubes
Salt and pepper, to taste
2 tablespoons white wine vinegar
4 teaspoon Dijon-style honey mustard
1/2 teaspoon hot pepper sauce
4 tablespoons olive oil
3 bacon slices
1/4 cup finely chopped celery

1. Boil potatoes (or cook in microwave) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in medium bowl.
2. In separate bowl, whisk together wine vinegar, mustard, hot pepper sauce and olive oil.
3. Fry bacon; drain and crumble; toss with potatoes, dressing and celery.

Serves 2.

Recipe provided courtesy of Pork: The Other White Meat.