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Potato salad for two. Goes well with Fennel-Pepper
Back Ribs or with Honey-Apricot
Pork Chops.
Red and Yellow Potato
Salad with 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
3 bacon slices
1/4 cup finely chopped celery
- 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.
Serves 2.
Recipe provided courtesy of Pork: The Other
White Meat.
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