Honey Mustard Potato Salad

Vidalia onion
Honey-Dijon dressing

Pell potatoes and cut into small, bite-sized pieces. Simmer until tender. Cut up cooked bacon, cheddar, and onion into very small pieces (about ¼ inch if possible). Drain potatoes and mix all ingredients in a large bowl, covering with the desired amount of dressing. Mix gently, but thoroughly.

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