Place in an airtight container and keep in the fridge for up to 10 days.1 tbsp Dijon mustard, 1 tbsp honey, 2 tbsp red wine vinegar, 1 clove garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, cup extra virgin olive oil Video Nutrition Nutrition information is automatically calculated, so should only be used as an approximation
Recipe Card Loaded Baked Potato Salad Ingredients 3 lbs red-skinned potatoes 2 tablespoon olive oil salt pepper 1 cup mayonnaise 1/2 cup sour cream 1 tablespoon apple cider vinegar 1 (8-ounce) package shredded sharp cheddar cheese 1 (3-ounce) package real bacon bits ((about 3/4 cup crumbled bacon)) 5 green onions (sliced) Instructions Preheat the oven to 425F
This Mexican Salad pairs well with many protein mains, regardless of whether they are Mexican or not: Apricot Steak, Grilled Pork Tenderloin, Honey Mustard Chicken, Crockpot BBQ Chicken or Oven/Grill Barbecue Chicken, BBQ Ribs and BBQ Beef Brisket
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