Picnic Potato Salad

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IngredientsSalad Picnic Potato

  • 1 ½ lbs. small red-skinned new potatoes, halved, cooked and cooled (4 ½ cups)
  • 3 slices lean bacon
  • 1 teaspoon olive oil
  • ¼ cup Chicken Stock or low sodium chicken broth
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 2 teaspoons whole grain Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ Cup thinly sliced green onions
  • ¼ cup finely chopped sweet green pepper
  • ¼ cup finely chopped sweet red pepper
  • ¼ cup minced parsley


  1. While the potatoes cook, in a heavy skillet, cook the bacon over moderately high heat for 5 minutes or until crisp.  Using a slotted spoon, transfer to paper towels to drain, 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 crumbled bacon and parsley.
  3. Serve at room temperature.
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