Warm Potato Salad

Potato Salad


  • 1/3 Cup Apple Cider Vinegar
  • 2 Tbsp Vegetable Oil
  • 1/4 Cup Wildflower Honey
  • 1 Tbsp Dijon Mustard
  • 1 1/2 lb Small Potatoes, cut into bite size pieces
  • 1 Cup Mushrooms, sliced and sauteed 
  • 5 Slices of Bacon, cooked crispy and crumbled
  • 2 Tbsp Parsley, Chopped
  • 2 Tbsp Green Onions, Chopped
  • 1/2 tsp Salt
  • 2 Tbsp Olive Oil


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine vinegar, oil, wildflower honey, and mustard in a jar or shaker bottle. Shake to combine well. 
  3. In a Large bowl, toss the potatoes with half the dressing mixture. 
  4. Spread the potatoes evenly on a sheetpan.
  5. Bake for 18-20 minutes. Halfway through the cooking time, toss the potatoes with the remaining dressing.  
  6. Remove from oven when potatoes are fully cooked.
  7. Add mushrooms, bacon, parsley, green onions and salt. Mix well. 
  8. Serve right away. Enjoy!

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