Red and yellow potato salad with bacon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red potato |
| 1 | Sweet potato | |
| Salt and pepper; to taste | ||
| 2 | tablespoons | White-wine vinegar |
| 4 | teaspoons | Dijon-style honey mustard |
| ½ | teaspoon | Hot pepper sauce |
| 4 | tablespoons | Olive oil |
| 3 | slices | Crisp bacon; drained |
| ¼ | cup | Finely chopped celery |
Directions
Peel 1 large red potato and 1 sweet potato; cut each into ½-inch cubes; boil potatoes (or cook in a microwave oven) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in a medium bowl.
Whisk together 2 tablespoons white-wine vinegar, 4 teaspoons Dijon-style honey mustard, ½ teaspoon hot pepper sauce and 4 tablespoons olive oil.
Fry 3 slices bacon; drain and crumble; toss with potatoes, dressing and ¼ cup finely chopped celery.
REF recipe courtesy of National Pork Producers Council Notes: Hagerstown, Maryland
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.