DGF Roasted Red Potato Salad - No Mayo

• total time: 30 minutes

Ingredients

4-5 cups mini red potatoes, quartered

8-9 slices bacon, cooked to crispy & chopped (I like to dice first before frying)

3 green onions, chopped and set aside

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

For the Vinaigrette:

1/3 cup olive oil

1/4 cup red wine vinegar

1 tablespoon honey

1 teaspoon dijon mustard

1/4 cup fresh chopped dill, plus 1 tablespoon for

topping

1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions

Toss the cut potatoes directly on your baking sheet with oil, garlic powder, onion powder, salt, & pepper. Make sure they are well coated.

Roast the potatoes for 20 minutes or until golden; toss at the 10-minute mark.

Prepare the vinaigrette in a bowl while the potatoes are roasting.

When the potatoes are ready, let cool slightly until warm and then toss with the vinaigrette, chopped bacon, green onion, and extra dill.

Best served warm but totally delish at room temperature