Ingredients

4 pounds Baby Red Potatoes
1 pound thick bacon, reserve bacon fat
1 small package frozen petite peas-thawed
1 1/2 cups Safflower Mayo
2 tablespoons bacon fat
2 tablespoons Apple Cider Vinegar
1 tablespoon Honey
1 tablespoon Dijon Mustard
1/4 cup Fresh Dill
Cracked Black Pepper-Optional (See footnotes)

Directions

Fry bacon and set aside to cool, reserving two tablespoons of fat for later. Once the bacon is cooled chop coarsely.
While boiling a large pot of water wash and cut baby red potatoes in half. Once the water is boiling drop the potatoes in and cook until fork tender. Strain and let cool off.
In a large bowl, maybe the one you would like to use for serving this masterpiece, combine mayo, vinegar, honey, Dijon, and bacon fat, and whisk until combined. Now, taste it. Does it need anything? Maybe more honey? Maybe more vinegar? Maybe more Dijon for some extra tang? Once it's to your liking then add the bacon and dill and combine. Place 1/3 of the cooked potatoes and gently fold them into the mixture. Add the peas then, another 1/3 of the potatoes gently folding, add the last amount of potatoes and fold until everything has been coated. Sprinkle some fresh dill on top as a garnish, and enjoy.

Footnotes

Adding freshly cracked pepper is optional. I personally don't. However, if you would like to use pepper bacon that might be tasty. Just a thought.

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