Great for a potluck, as a side dish or a simple supper.
Makes 8–10 servings
½ pound bacon, diced
5 medium-size red potatoes
3 large crisp red apples
1/3 cup chopped red onion
2 ribs celery, chopped
1/3 cup chopped yellow bell pepper
Salt and pepper, to taste
Honey Mustard Vinaigrette
¼ cup apple cider vinegar
½ cup vegetable oil
1 tablespoon honey mustard
¼ teaspoon ground red pepper
1 teaspoon thyme leaves
In a large frying pan, cook bacon until crisp; set aside.
Boil whole potatoes 30–40 minutes, until fork-tender, then drain and let cool. Peel and cube potatoes. Place in a large bowl.
Cut apples into chunks and add to potatoes. Add onion, celery, and bell pepper. Season with salt and pepper.
Honey Mustard Vinaigrette: In a separate bowl, whisk dressing ingredients together until emulsified. Pour dressing over salad and toss to coat.
Photographs by Susan Barnson Hayward from How D’ya Like Them Apples by Madge Baird, reprinted by permission of Gibbs Smith.
This original recipe first appeared in the Fall 2016 issue of City Style and Living Magazine.
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