Mustard Potato Salad

1. 1

   Place washed cubed potatoes in a pot, cover with water and add salt. Bring the pot to a boil then simmer until tender, about 20 minutes. Drain and set aside.

2. 2

   Coat a saute pan with olive oil and bring to a medium high heat. Cook the bacon in the pan until crisp. Once crisp, place on a paper towel and crumble into pieces. Pour off fat from pan, leaving around 2 tablespoons in the pan. Add yellow and red onion and cook until soft and aromatic, around 5-7 min.

3. 3

   Wisk in the chicken stock, vinegar, mustard, paprika, pepper and add salt to taste. Stir until it thickens. Add in potatoes, and toss to coat.

4. 4

   Toss in or top with bacon, chives and parsley if using. Serve warm or at room temp.

* Per serving · 4 servings · Values may vary.