Chinook Honey & Bacon Potato Salad

Chinook Honey & Bacon Potato Salad


2 lb washed red potatoes
2 tbsp. olive oil
2 tsp. kosher salt, divided
8 oz. smoked bacon, cooked & diced, divided
1 c. sour cream
4 green onions thinly sliced
4 tbsp. apple cider vinegar
3 tbsp maple syrup
1/2 c. Chinook Honey
1/4 c. grainy mustard
2 sprigs fresh dill, chopped
3 hard boiled eggs, peeled and diced

Cooking Directions:
Preheat oven to 350°F. Toss potatoes, olive oil and 2 teaspoons kosher salt in large bowl. Place potatoes on rimmed baking sheet, and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels. Set aside.

When potatoes are baked and cool enough to handle, quarter them or cut in large chunks and place in large mixing bowl. Add bacon (reserving 1/3 cup), sour cream, green onions and rest of ingredients. Season with remaining kosher salt and black pepper. Fold all ingredients carefully, being careful to leave the potatoes chunky. Scatter reserved bacon over. Best served warm.

Liana Robberecht
Calgary Petroleum Club

To print a copy of this recipe please go to Chinook Honey & Bacon Potato Salad

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