Picnic Potato Salad

1.5 pound red potatoes, halved, cooked & cooled
3 slices extra-lead turkey bacon
1 tsp olive oil
.24 cup chicken stock
3 Tbsp cider vinegar
2 tsp whole grain dijon mustard
.5 tsp salt
.25 tsp black pepper
.33 cup thinly sliced green onion (scallions)
.25 cup chopped green pepper
.25 cup chopped red pepper

1. While the potatoes cook, cook bacon over moderate high heat until crisp (about 5 minutes). Remove from skillet to paper towels to drain and cool. Reserve any drippings. Crumble bacon when cool.
2. Measure 2 tsp of the bacon dripping (if no drippings use 1 tsp liquid smoke & 1 tsp water). Whisk in the oil until combined, then the stock, vinegar, mustard, salt, and black pepper. Add the potatoes, onions, and peppers; toss gently to coat. Garnish with the bacon. Serve at room temperature or place in refrigerator to cool. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BREES2.