Bacon and Chive Potato Salad

BBQ season is upon us (finally!) and I have the perfect picnic side dish.  Whether you’re the host or the invitee this potato salad is a great addition to any BBQ spread.  It is also amazingly simple and outdoor friendly (no mayo!).  The flavors are bright and fresh and won’t leave you feeling bogged down like normal creamy potato salads tend to do.  Best part of all… there’s bacon in it!  You can enjoy this salad warm ( my favorite ) or let all the items cool for a more traditional feel.

Bacon and Chive Potato Salad:

3lbs baby potatoes (red and gold), cooked and sliced in half

1lb thick cut bacon, diced

1 shallot, sliced thin

handful of chives, sliced thin

Dressing:

1/4 cup whole grain mustard

1 tablespoon Dijon mustard

2 tablespoons honey

1 tablespoon apple cider vinegar

1 tablespoon olive oil

course salt and pepper to taste

In a large pot cover potatoes with cold water.  Bring pot to boil and then reduce to a simmer for about 10 minutes or until knife easily slides through, drain and run cool water until able to handle.  In a large sauté pan, cook diced bacon until crispy, drain and set aside.  In a small bowl whisk together all dressing ingredients.  Slice potatoes in half.  In a large mixing bowl add potatoes, bacon, shallot, chives, and dressing.  Gently toss together and season to taste.  Serve immediately or let sit in refrigerator until ready to serve.