Prep
15 min
Total
45 min
Serves
8
INGREDIENTS
- 3 lbs (1.36kg) Little Trios cut into halves
- 8 strips of bacon chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Dressing
- 1/4 cup apple cider vinegar
- 2 tbsp grainy mustard
- 1 tbsp honey
- 2 garlic cloves minced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 cups sliced sugar snap peas
- 4 thinly sliced red radishes
- Sliced chives
METHOD
- Preheat oven to 400F and line large sheet pan with parchment paper.
- In a nonstick skillet over medium heat, cook bacon, stirring often, until crisp. Remove pan from heat. Transfer bacon to paper towel-lined plate to drain.
- In large bowl, pour 2 tbsp of bacon fat over potatoes, sprinkle with salt and pepper. Scrape onto prepared sheet pan and bake until potatoes are tender and browned, about 25 minutes.
- Meanwhile, into skillet, add vinegar, mustard, honey, garlic, salt and pepper. Stir in olive oil.
- In bowl, toss together potatoes, dressing, sugar snap peas, radishes, red onion. Add bacon and chives. Chill and serve.
Tip: This salad can also be served warm.