This is my favorite potato salad served warm or cold, Its delicious either way & the best part of this recipe is there is no Mayo, onions or salt
- 2 pounds baby red potato’s, washed and scrubbed
- 8 slices bacon, cut into ½-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- ½ teaspoon freshly ground black pepper
- 4 tbs canna oil
- ¼ cup chopped fresh parsley
Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil. Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Saute the garlic. Add the garlic and saute for a minute.
Whisk the dressing together. Add the honey, mustard, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
Garnish. Serve warm and garnish with fresh parsley & cannabis leaves