Honey Dijon Potato Salad with Bacon

2 lbs baby red or yellow potatoes or a combo, either halved or quartered depending on their size
2 Tbsp raw honey melted (if solid) or maple syrup
3 Tbsp dijon mustard
2 Tbsp fresh lemon juice or white vinegar
3 Tbsp avocado oil
Sea salt and black pepper to taste
3 hard-boiled eggs chopped
6 slices paleo friendly bacon cooked until crisp and crumbled
1/2 medium onion diced
1/4 cup fresh chives chopped

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Place the potatoes in a large pot and add water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking until the potatoes pierce easily with a fork – about 7-10 minutes. Drain and allow the potatoes to cool while you prepare the dressing.
In a medium bowl, whisk together the honey, mustard, lemon juice and oil until well combined and smooth. Sprinkle with sea salt and black pepper and whisk to incorporate.
In a large bowl, toss the cooled potatoes (they can still be slightly warm) with the chopped eggs, crumbled bacon, diced onions and chopped chives. Sprinkle with sea salt and black pepper to taste. Drizzle on as much dressing as you like and stir to coat. Serve right away and enjoy! Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.

Credit: Paleo Running Momma

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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