Red-Skin Potato Salad with Honey Dill Dressing

  • Yield: 6 servings


1 1/2pounds small red new potatoes
4slices bacon
1medium onion, diced
6tablespoons honey
6tablespoons apple cider vinegar
1/2teaspoon cornstarch
1/2teaspoon water
2tablespoons chopped fresh dill or 1 Tablespoon dried dill
1bunch watercress, washed and chopped


  1. In large pot, boil whole potatoes in salted water until; tender but firm. Drain and cool.
  2. While potatoes are cooling, sauté bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing.
  3. Cut cooled potatoes in half, leaving skins on. In large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately.

Nutritional Info *per serving

  • Calories 224
  • Fat 6g
  • Cholesterol 11mg
  • Sodium 211mg
  • Carbohydrate 36g
  • Protein 7g