2 lbs. red potatoes, quartered
4 slices of bacon, cooked and chopped
3 tsp. Beano’s Honey Mustard
2 garlic cloves, chopped
3 tsp. vinegar
1/4 cup of fresh Italian parsley
salt and pepper to taste
Directions
- Bring a pot of water to a boil
- Add the quartered potatoes and cook until tender
- Drain the potatoes and set aside
- In a small mixing bowl, add Beano’s Honey Mustard, garlic, vinegar, parsley, salt and pepper and mix together with a whisk
- In a separate larger bowl, while the potatoes are still warm, add the sauce and toss together until the potatoes are evenly coated
Serve warm and enjoy!
