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Honey Mustard Potato Salad
An easy roasted red potato salad sprinkled with crispy bacon, fresh Italian parsley and drizzled with a tasty honey mustard vinaigrette. It is the perfect accompaniment to chicken, beef, pork and fish.
Servings: 4 people
Ingredients
- 2 lbs small red potatoes cut in half
- 4 slices bacon
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp Cairo Apiaries 100% Raw Honey
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1/3 cup olive oil
- 1/4 cup fresh Italian parsley torn
Instructions
- Preheat oven to 375 degrees. Lay bacon on cookie sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
- Using same cookie sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
- Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine. Coarsely chop bacon. Gently toss potatoes with bacon, dressing and parsley.
Notes
- Red potatoes are best for this potato salad as they hold up well during roasting.
- The bacon should be cooked crispy and coarsely chopped
- Feel free to mix the vinaigrette ahead of time and store in the fridge. Remove from the refrigerator 45 minutes in advance to warm to room temperature.
- For best flavor sprinkled with fresh Italian parsley right before serving.
