Ingredients:

For the Dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon whole grain dijon mustard
• 2 cloves garlic, grated
• 3 tablespoons finely chopped fresh dill

For the Salad:

• 2 lbs baby potatoes
• Salt, to taste
• 200 grams bacon
• 1 small red onion, thinly sliced
• 1/2 cup diced dill pickles
• 3 soft boiled eggs, to garnish
• Thinly sliced scallions, to garnish

How to make it:

1. Combine dressing ingredients into small mixing bowl. Whisk together until combined. Cover and refrigerate until ready to use.
2. Add potatoes & salt to a large pot of water. Bring to a boil & cook until fork tender. Strain & transfer to a mixing bowl.
3. Cook bacon until crispy. Add to the mixing bowl followed by onion & pickles.
4. Add the dressing & toss until well coated.
5. Garnish with soft boiled eggs & scallions. Serve warm or chilled.