Warm Bacon & Herb Potato Salad

Ingredients:

• 2 lbs. baby potatoes, halved or quartered
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Champagne White Wine Vinegar
• 1 tbsp Dijon mustard
• 1 tsp Franklin Raw Honey (optional, for a touch of sweetness)
• 4 slices bacon, cooked and crumbled
• 1 small red onion, finely chopped
• 2 tbsp fresh chives, chopped
• Salt and freshly ground black pepper to taste

Instructions:

• Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender, for about 10-12 minutes. Drain and set aside.
• In a small bowl, whisk together the olive oil, Champagne Vinegar, Dijon mustard, honey (if using), and a pinch of salt and pepper until emulsified.
• While the potatoes are still warm, transfer them to a large bowl. Add the vinaigrette and toss gently to coat.
• Fold in the crumbled bacon, chopped red onion, and half of the fresh chives.
• Transfer the potato salad to a serving dish and garnish with the remaining chives. Add an extra drizzle of olive oil for a rich finish if desired.