Red and Yellow Potato Salad with Bacon

Potato salad for two. Goes well with Fennel-Pepper Back Ribs or with Honey-Apricot Pork Chops.

Serves: 2
Cook Time: 10 Minutes

Ingredients

• 3 slices Smithfield Bacon
• 1 large red potato, peeled, cut into 1/2-inch cubes
• 1 sweet potato, peeled, cut into 1/2-inch cubes
• Salt and pepper, to taste
• 2 tablespoons white wine vinegar
• 4 teaspoon Dijon-style honey mustard
• 1/2 teaspoon hot pepper sauce
• 4 tablespoons olive oil
• 1/4 cup finely chopped celery

Steps

Boil potatoes (or cook in microwave) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in medium bowl. In separate bowl, whisk together wine vinegar, mustard, hot pepper sauce and olive oil. Fry bacon; drain and crumble; toss with potatoes, dressing and celery.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments