Warm parmesan potato salad

This recipe could be called a super-spuds salad! Why? Potatoes provide potassium to help manage blood pressure, and help your muscles and nerves work well too! 

Ingredients

20 ounces baby red potatoes, cut into halves or quarters
water (enough to cover potatoes)
2 tablespoons extra-virgin olive oil
4 slices low-sodium bacon, chopped
1 tablespoon unsalted butter
1/2 cup diced onion
2 sprigs fresh rosemary
1 1/2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon freshly ground black pepper
1/4 cup shredded parmesan cheese
3 tablespoons chopped fresh chives

Directions

1. Place potatoes and water in a medium saucepan over high heat. Boil for 10 to 15 minutes, until tender. Drain, cover and set aside.
2. In a large skillet, heat oil over medium-high heat. Add bacon and cook for 1 to 2 minutes. Add butter and continue cooking, stirring occasionally, until bacon is crisp and the butter begins to brown (about 2 minutes). Add onion and rosemary, and continue cooking (stirring) for 2 minutes. Remove from heat.
3. Remove rosemary and throw away. Add vinegar, mustard and pepper to the skillet, stirring, until well-mixed. Add potatoes, parmesan cheese and chives. Toss until well-combined.
4. Enjoy warm! 

Makes 6 servings

Recipe contains: milk

Carb choices per serving: 1

*Option not included in nutrition facts.