Red and Yellow Potato Salad with Bacon
Red potatoes and sweet potatoes are combined in a tangy Dijon honey mustard dressing with bacon crumbles.
1 large red potato, peeled, cut into 1/2-inch cubes
1 sweet potato, peeled, cut into 1/2-inch cubes
Salt and ground black 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
- 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.
- In separate bowl, whisk together wine vinegar, mustard, hot pepper sauce and olive oil.
- Fry bacon; drain and crumble; toss with potatoes, dressing and celery.
Makes 2 servings. (Increase recipe as needed.)
Recipe provided courtesy of National Pork Board.