Warm Potato Salad with Mesquite Honey Dressing

Ingredients:

• 1/3 cup – cider vinegar
• 2 Tablespoons – vegetable oil
• 1/4 cup – Winter Park Mesquite Honey
• 1 Tablespoon – Dijon mustard
• 1/8 teaspoon – bottled hot pepper sauce
• 1-1/2 lb. – small new potatoes, cut in bite-sized pieces
• 5 slices – bacon, crisp cooked, crumbled
• 2 Tablespoons – chopped parsley
• 2 Tablespoons – chopped green onion
• 1/2 teaspoon – salt
• 2 tablespoons – olive oil
• salt, to taste
• pepper, to taste

Directions:

• Preheat oven to 375°F
• Combine vinegar, oil, honey, mustard and pepper sauce; mix well
• Toss half of the dressing with potatoes, reserving half
• Spread potatoes evenly on sheet
• Bake potatoes 18-20 minutes, tossing in the remaining dressing halfway through
• Remove from oven
• Add bacon, parsley, green onions and salt; mix well and enjoy!

TIP:

One cup sauteed sliced mushrooms may be added.

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