Honey Mustard Potato Salad

Ingredients

HONEY MUSTARD DRESSING

• 1/4 cup stone ground mustard
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

POTATO SALAD INGREDIENTS

• 1/2 lb. ruby sensation nibbles, Tasteful brand
• 1 lb. honey gold nibbles, Tasteful brand
• 5 slices center cut bacon , cut into small pieces
• 4 eggs hard-boiled , sliced thin
• 1/4 cup fresh chopped dill
• 1/2 cup diced shallots
• Scallions – chopped as a garnish
• Few turns cracked black pepper

Directions

PREPARE THE POTATOES:

• Rinse the potatoes in a colander and slice them in half.
• Boil a pot of water and add the mini potato halves to the water.
• Boil for 15-16 minutes or until the potatoes are fork tender.
• Drain off the water using a colander and set them aside to cool.

PREPARE THE EGGS:

• Add 4 eggs to a pot with water, make sure the water covers the eggs.
• Let the eggs and the water come to a boil. Cook for 12-13 minutes for hard-boiled yolks.
• Remove the eggs form the water and let them cool before peeling and slicing.

PREPARE THE BACON, SHALLOTS, DILL AND SCALLIONS:

• Grab an 11-inch non-stick skillet and place it over medium heat.
• Using kitchen shears, cut the bacon into thin strips. About ½ inch wide.
• Add the bacon to the skillet and cook it until it is crispy. Add the pieces to a paper towel to absorb any excess grease.
• Next, dice the shallots, chop the dill and dice some scallions as a garnish. Set aside.

PREPARE THE DRESSING:

• In a small mixing bowl, combine the honey, apple cider vinegar, stone ground mustard, salt and paprika. Mix until well combined.

ASSEMBLE THE POTATO SALAD:

• Once the potatoes have cooled, add them to a large mixing bowl, combine them with the diced shallots, chopped dill, honey mustard dressing, and bacon. Toss until everything is well coated in the dressing.
• Add the potato salad to a platter, add the sliced eggs and top it with the fresh chopped scallions and a pinch of salt and pepper.
  Serve and enjoy.