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Summer Potato Salad with Honey and Dijon

Summer Potato Salad with Honey and Dijon

Yield 4 to 6 Servings

1 1/2 pounds Florida potatoes, evenly cut into bite-size peaces
1/2 bunch fresh Florida parsley, rinsed, dried and chopped fine
1 bunch green onion, rinsed, dried and sliced small
1/4 cup Florida honey
1/3 cup cider vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Hot sauce to taste
5 slices bacon, cooked crispy, crumbled
Kosher salt and fresh ground pepper to taste


Add cut potatoes to a medium-sized pot of room temperature lightly salted water. Heat pot on medium-high until it comes to a boil. Reduce heat to medium-low and continue to cook. While the potatoes are cooking, mix the vinegar, oil, honey, mustard and hot sauce in a small bowl. When the potatoes are almost all the way tender, drain them in a colander. At this point you can either cool the potatoes all the way down under running water or you can chose to serve them hot. In a large bowl, add bacon, parsley, green onions and honey mixture to the potatoes. Lightly mix all ingredients. Taste for seasoning and adjust with salt and pepper. Serve warm or cold.

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