2 lbs. Yukon Gold Potatoes

1 Tbsp. olive oil

4 slices lean bacon, diced

1/2 cup roasted red pepper, chopped

1 medium sweet white onion, thinly sliced

2 tsp. dried parsley, chopped

½ cup good quality mayonnaise

½ cup BRIANNAS Dijon Honey Mustard Dressing

Salt and pepper to taste

Cayenne pepper (optional)

Parboil potatoes for 6 minutes in lightly salted water. Drain, cool and then cut into 1/4-inch slices. Gently toss potato slices in olive oil, lightly seasoned with salt and pepper. Place on roasting pan and roast in 400-degree oven for 20–25 minutes, until potatoes are crispy, turning once. While potatoes are roasting, fry the bacon until crisp and set aside to drain and cool.

Combine cooled potatoes with the bacon, roasted red pepper, onion and parsley. Mix BRIANNAS Dijon Honey Mustard Dressing with mayonnaise until smooth. Add a dash of cayenne pepper if desired. Pour over salad and chill for at least an hour before serving.

This makes 4–6 generous servings and is well worth the effort. Enjoy!

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