Honey Mustard Potato Salad
Sweet, tangy and delicious this honey mustard potato salad will be your new summer side dish recipe. The stone ground mustard tastes so good with the sweet honey,
Prepare the potatoes:
Rinse the potatoes in a colander and slice them in half.
Boil a pot of water and add the mini potato halves to the water.
Boil for 15-16 minutes or until the potatoes are fork tender.
Drain off the water using a colander and set them aside to cool.
Prepare the eggs:
Add 3-4 eggs to a pot with water, make sure the water covers the eggs.
Let the eggs and the water come to a boil. Cook for 11-12 minutes for hard-boiled yolks.
Remove the eggs form the water and let them cool before peeling and slicing.
Prepare the bacon, shallots, dill and scallions:
Grab an 11-inch non-stick skillet and place it over medium heat.
Using kitchen shears, cut the bacon into thin strips. About ½ inch wide.
Add the bacon to the skillet and cook it until it is crispy. Add the pieces to a paper towel to absorb any excess grease.
Next, dice the shallots, chop the dill and dice some scallions as a garnish. Set aside.
Prepare the dressing:
In a small mixing bowl, combine the honey, apple cider vinegar, stone ground mustard, salt and paprika. Mix until well combined.
Assemble the potato salad:
Once the potatoes have cooled, add them to a large mixing bowl, combine them with the diced shallots, chopped dill, honey mustard dressing, and bacon. Toss until everything is well coated in the dressing.
Add the potato salad to a platter, add the sliced eggs and top it with the fresh chopped scallions and a pinch of salt and pepper.
Serve and enjoy.
Serving: 1serving, Calories: 162kcal, Carbohydrates: 36g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 325mg, Potassium: 588mg, Fiber: 4g, Sugar: 14g, Vitamin A: 197IU, Vitamin C: 27mg, Calcium: 34mg, Iron: 2mg