I don't like mayonnaise, so this is a great alternative to the most typical potato salads. I will definitely make this salad again and again; it was that good!
Ingredients
8 medium sized potatoes
4 slices of maple bacon, diced
1 medium sized red onion, thinly sliced
2 tbsp honey Dijon mustard
2 tbsp white vinegar
Directions
Fry bacon in a large pan over medium heat until slightly crispy. Once cool enough, dice bacon and set aside, keeping some of the bacon grease in the pan (about 2-4 minutes). Add onion and fry for about 4-5 minutes (until soft).
Place whole potatoes in a large pot with 1 inch of salted water and boil for about 25-30 minutes (or until soft) Remove potatoes from water and set aside on a cutting board. Cut into rounds and add diced bacon and potatoes to onion pan. Cook until some potatoes begin to brown.
Remove from heat and toss with mustard and vinegar. Serve warm or at room temperature.
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