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Tangy Potato Salad with Bacon Recipe


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     Tangy Potato Salad with Bacon

Category   Salads - Soups - Sidedishes
Sub Category   None

2 lb small red potatoes, halved or quartered
1/4 c olive oil
2 Tbsp Dijon mustard
2 Tbsp white wine vinegar
6 slices bacon, cooked and crumbled (1/3 c)
2 medium green onions, sliced (2 Tbsp)

In a dutch oven, place potatoes. Add water to cover potatoes. Heat to boiling. Cook potatoes until tender, about 15 minutes. Drain potatoes
In small bowl, stir together olive oil, mustard, and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions.

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