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Red, White, and Blueberry Honey Potato Salad

Serves 8-10

Red Bliss Potatoes

3 lb

Thick-cut Bacon

​1 lb

Parsley, chopped

½ bunch

​Large White Onion, minced

1 ea

Apple Cider Vinegar

½ cup

Howell’s Standard Blueberry Honey

7 Tbsp


4 Tbsp

Cracked Black Pepper

To taste

1. Lay bacon flat on a sheet tray and bake at 380 degrees for 20 minutes or until crispy. Allow to cool, then chop into ½-inch pieces. Reserve the bacon fat.

2. Cut potatoes into bite-sized pieces. Place in a large pot of boiling water and cook until tender when pieced with a fork.

3. Place the parsley, bacon, and onion in a large bowl. Drain the water from the cooked potatoes and pour the hot potatoes on top. Stir to combine, allowing the residual heat to slightly cook the onion and parsley. Cool.

4. Whisk together remaining ingredients, plus the reserved bacon fat, until the sauce is creamy and fully-mixed. Pour sauce over the potato mixture and stir until well-combined, breaking some potatoes apart in the process (this helps make it creamy). Stir every few minutes, allowing time for the sauce to be absorbed. Allow to rest in the refrigerator overnight. Serve cold.

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