Fingerling Salad

Ingredients:

• 1 pound fingerling Idaho® potatoes
• 4 to 6 slices chopped bacon, uncooked
• ½ cup apple cider vinegar
• 2 tablespoons honey
• ¼ cup extra-virgin olive oil
• 1 tablespoon bacon grease 
• 1 tablespoon brown sugar
• 1½ tablespoons white sugar
• 1 tablespoon granulated garlic
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• 1 cup red onion, julienned

Instructions:

1. Bring a pot of water to a boil and add salt. 
2. Once boiling, add potatoes and cook until tender, approximately 20 minutes. Drain and set aside to cool. 
3. In a separate pan, cook bacon until crispy. Remove and drain on paper towels, saving some of the grease for later in the recipe.
4. In a metal bowl, mix together dressing ingredients: cider vinegar, honey, extra virgin olive oil, reserved bacon grease, both sugars, granulated garlic, Dijon mustard, salt and pepper. 
5. Cut cooled potatoes into ½" thick rounds and place in a bowl with red onions and bacon. 
6. Toss with just enough dressing to coat (you might have extra) and serve.