Picnic Potato Salad
|Red skinned potatoes||1⁄2 Pound, halved, cooked, and cooled to make 4 1/2 cups (Small Sized)|
|Lean bacon slice||3|
|Olive oil||1 Teaspoon|
|Chicken stock/Low- sodium chicken broth||1⁄4 Cup (4 tbs)|
|White wine vinegar/Apple cider vinegar||3 Tablespoon|
|Whole grain dijon mustard||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chopped sweet green peppers||1⁄4 Cup (4 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
1. While the potatoes cook, in an 8-inch skillet, cook the bacon over moderately high heat for 5 minutes or until crisp. Using a slotted spoon, transfer to paper towels to dram, then crumble.
2. Measure 2 teaspoons of the bacon drippings into a small bowl; discard any remaining drippings. Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions and the sweet green and red peppers; toss gently to coat. Garnish with the bacon and parsley. Serve at room temperature with fresh fruit and sandwiches stuffed with Honey Baked Ham.