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Red Skin Potato Salad with Warm Honey and Dill Dressing

Red Skin Potato Salad with Warm Honey and Dill Dressing comes together with Red Skin New Potatoes, Bacon, Red Or Green Onions Chopped, Honey, and Apple Cider Vinegar. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 lb
• 4 strip
• 1 cup
• 6 tbsp
• 6 tbsp
• 1/2 tsp
• 2 tbsp
• 1 bunch

Method (preview)

1. 1

   Cook potatoes in 1 quart lightly salted water until tender but firm, about 15 to 20 minutes.

2. 2

   Drain.

3. 3

   When potatoes are cool enough to handle, cut in half or quarters, depending on the size.

4. 4

   Place potatoes in a large bowl.

5. 5

   Meanwhile, saute bacon in medium size skillet until slightly crisp. With a slotted spoon, transfer bacon to a paper toweling to drain.

6. 6

   Saute onion in bacon drippings until softened, about 3 minutes.

7. 7

   Add honey and cider; cook over medium heat for 2 minutes.

8. 8

   Stir in cornstarch mixture.

9. 9

   Bring to a boil and cook, stirring until thickened, about 2 minutes.

10. 10

    Remove from heat.

11. 11

    Crumble bacon, stir into dressing along with the dill.

12. 12

    Add the chopped watercress to the bowl with the potatoes and pour the warm dressing over all.

13. 13

    Toss gently.

14. 14

    Serve immediately.

15. 15

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16. 16

    Nutr. Assoc.: 0 0 0 0 0 0 0 0