Ingredients:
1 1/2 lbs small red potatoes, cooked, cooled and halved
3 slices bacon
1 teaspoon olive oil
1/4 cup chicken broth
2 teaspoons whole grain Dijon mustard
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup thinly sliced green onions
1/4 cup minced parsley
Directions:
Cook bacon until crisp. Drain and then crumble.
Measure 2 teaspoons of the bacon drippings into a small bowl. Whisk in the olive oil until combined.Then whisk in the stock, vinegar, mustard, salt and pepper.
Pour over the potatoes.
Add green onions to the potato mixture and toss well to coat.
Garnish with crumbled bacon and parsley.
Serve this salad at room temperature.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.