Honey Mustard Potato Salad

• Main Ingredient: Potato
• Prep Time: 10 mins
• Cook Time: 20 mins
• Serves: 6
• Recipe by: Pepper & Me

This warm potato salad combines tender baby potatoes, crispy bacon, and a punchy mustard dressing for a bold, tangy side that’s perfect for barbecues, picnics, or casual dinners.

Method

1. Boil whole baby potatoes in a large pot of salted water until cooked through and tender. Drain well.
2. Cook your bacon until crispy and cut into small strips.
3. Add the sesh mustard, honey, Taco Tuesday and vinegar to a large bowl and whisk together.
4. Slowly whisk the oil into the mustard mixture and whisk until everything is nicely incorporated.
5. Next, stir in the Man Grind and wholegrain mustard. Taste and adjust it to your liking, add a little additional honey if you want it sweeter; we like it quite tangy.
6. Slice the potatoes and to the bowl of dressing while still warm and toss to coat.
7. Add the crispy bacon and chopped fresh parsley, and gently mix. Serve warm.

Note: This can be served cold or chilled but it’s really delicious slightly warm.