Directions
- 1Bring potatoes to a boil in salted water.
- 2Boil potatoes until they are tender.
- 3Drain the boiled potatoes.
- 4Throw the drained potatoes onto a sheet pan coated with olive oil.
- 5Smash the potatoes.
- 6Drizzle the smashed potatoes with a little more olive oil.
- 7Season the potatoes with salt and pepper.
- 8Bake the potatoes at 450° until they are crispy, which will take about 45 minutes.
- 9Make the honey mustard dressing by combining honey, whole grain mustard, yellow mustard for color, mayonnaise to mellow it out, and a splash of apple cider vinegar.
- 10Chop up the crispy potatoes.
- 11Toss the chopped potatoes in the dressing.
- 12Check the potato salad for seasoning.
- 13Add pickles, celery, green onions, and bacon to the potato salad.
Ingredients
- Potatoes
- Salt
- Olive oil
- Pepper
- Honey
- Whole grain mustard
- Yellow mustard
- Mayonnaise
- Apple cider vinegar
- Pickles
- Celery
- Green onions
- Bacon
Equipment
Sheet pan
Tips
- Serve warm for best taste.
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