This delicious Honey Mustard Potato Salad combines roasted red potatoes, crispy bacon and a delicious honey mustard dressing that is drizzled on top. This potato salad is served warm, so be ready to serve soon after the potatoes come out of the oven.
- 4 slices Bacon
- 2 books Small red potatoes (halved)
- ¼ cups Torn fresh Italian parsley
- FOR SCREWING:
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon Mustard
- 2 teaspoons Honey
- 2 cloves minced garlic
- ½ teaspoon Sea salt
- ¼ teaspoons Ground fresh pepper
- ⅓ cups Olive oil
Preheat the oven to 375ºF. Spread the bacon on a cookie sheet and bake for 7 minutes. Flip and cook for another 7 minutes or until crispy. Move the bacon to paper towels.
Using the same cookie sheet lined with bacon grease, lay the potatoes cut side down. Bake for 15 minutes. Flip and cook for another 15 minutes.
Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Slowly whisk in olive oil to combine. Roughly chop the bacon. Gently mix the potatoes with the bacon, dressing and parsley.