Red and Yellow Potato Salad with Bacon

 

Peel 1 large red potato and 1 sweet potato; cut each into 1/2-inch cubes; boil potatoes (or cook in a microwave oven) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in a medium bowl. Whisk together 2 tablespoons white-wine vinegar, 4 teaspoons Dijon-style honey mustard, 1/2 teaspoon hot pepper sauce and 4 talbespoons olive oil. Fry 3 slices bacon; drain and crumble; toss with potatoes, dressing and 1/4 cup finely chopped celery. Serves 2.

- recipe courtesy of National Pork Producers Council