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1 large red potato, peeled, cut into 1/2-inch cubes
1 sweet potato, peeled, cut into 1/2-inch cubes
Salt and pepper, to taste
2 tablespoons white wine vinegar
4 teaspoon Dijon-style honey mustard
1/2 teaspoon hot pepper sauce
4 tablespoons olive oil
3 bacon slices
1/4 cup finely chopped celery
Boil potatoes (or cook in microwave) until just tender, about 7 to 8 minutes.
Drain, season with salt and pepper, and place in medium bowl.
In separate bowl, whisk together wine vinegar, mustard, hot pepper sauce and olive oil.
Fry bacon; drain and crumble; toss with potatoes, dressing and celery.
Potato salad for two. Goes well with Fennel-Pepper Back Ribs or with Honey-Apricot Pork Chops.
Calories 418 calories; Protein 6 grams; Fat 33 grams; Sodium 459 milligrams; Cholesterol 8 milligrams; Saturated Fat 5 grams; Carbohydrates 27 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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