Monday, July 11, 2016

Tangy Potato Salad

I found this little bag of tri colored potatoes at Winco today. They're these tiny little potatoes that come in yellow, red and blue (purple). They were so cute I knew I could come up with something to do with them! I used 1 of the 1.5 pounds bags to make just enough for dinner but it would be super easy to double to make a batch for your next BBQ! This salad is super BBQ friendly as it can be served warm, room temp or chilled and all of the ways are delicious!

1.5 pounds of tiny potatoes (the smelled tones I cut in half and the larger ones I cut into quarters)
1/2 cup of crumbled bacon
2 green onions, sliced

For the dressing:
2 tablespoons of olive oil
2.5 tablespoons of red wine vinegar
2 teaspoons of whole grain mustard
1 teaspoon of fresh chopped thyme
3/4 teaspoon  of salt
3/4 teaspoon of sugar
Sprinkle of black pepper

Cook the potatoes in salted water until fork tender. While cooking, shake up the dressing ingredients in a jar. After potatoes are cooked and drained, toss them with the bacon, onions and dressing.