WARM POTATO SALAD WITH HONEY DRESSING

1/3 cup vinegar
2 tablespoons vegetable oil
1/4 cup honey
1 tablespoon Dijon-style mustard
1/8 teaspoon bottled hot pepper sauce
1 1/2 pounds cooked small new potatoes, cut into halves or bite-sized pieces
4 to 6 slices crisp-cooked bacon, crumbled
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1/2 teaspoon salt

Whisk together vinegar, oil, honey, mustard and pepper sauce in large skillet; mix well.

Add cooked potatoes; stir gently to coat all surfaces. Cook on medium heat, stirring gently, until potatoes are heated through.

Add bacon, parsley, green onions and salt; mix well.

Variation:
One cup cooked sliced mushrooms may be added with potatoes.

Makes 4 to 6 servings
Source: National Honey Board