Sweet and Spicy Potato Salad
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medium red potatoes (about 1 1/2 pounds)
sweet and hot mustard
Cut potatoes into quarters and boil until soft but firm. (can peel or not, depending on preference.) Cool slightly and cut into chunks.
In the meantime, heat oil and bacon bits in a skillet. Add the onion and cook until it just starts to get soft. Add garlic and cook another minute.
Stir the onion mix into the potatoes and let stand for 10 minutes.
Whisk together the mustard (like Koop's Arizona Heat), mayo and vinegar in a small bowl. Add mustard dressing and parsley to the potatoes and toss to coat. Season with salt and pepper to taste.
Can be served at room temperature or chilled.