No Mayo Roasted Potato Salad
Keep it Simple, Sweetie:
  • 6-7 (about 3 pounds) russet potatoes
  • 4 slices bacon, diced
  • 5 stalks of celery
  • 4 green onions
  • 4 tablespoons olive oil
  • 2 tablespoons bbq rub
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons spicy mustard
  1. Preheat your oven to 350 degrees.
  2. Cook the bacon pieces until crispy and remove from pan. Toss the chopped potatoes in bacon fat and sprinkle with ½ half of the bbq rub.
  3. Line a pan with aluminum foil (for easy cleanup) and arrange the potatoes in a single layer.
  4. Bake for 30-45 minutes, until the potatoes are golden brown.
  5. Meanwhile, whisk the rest of the bbq rub, vinegar, olive oil, mustard and honey together until combined. Refrigerate until potatoes are cooked.
  6. Chop the green onions and celery.
  7. Combine the green onions, celery, bacon, potatoes and vinaigrette in a bowl and stir.
  8. Refrigerate for 1-2 hours and serve!
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