Name: Red And Yellow Potato Salad with Bacon
Ingredients: 1 lg Red potato; 1 Sweet potato; Salt and pepper; to taste; 2 tb White-wine vinegar; 4 ts Dijon-style honey mustard; 1/2 ts Hot pepper sauce; 4 tb Olive oil; 3 sl Crisp bacon; drained; 1/4 c Finely chopped celery

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Salads, Meats, Mc-recipe	2	servings

INGREDIENTS

1	lg	Red potato
1		Sweet potato
		Salt and pepper; to taste
2	tb	White-wine vinegar
4	ts	Dijon-style honey mustard
1/2	ts	Hot pepper sauce
4	tb	Olive oil
3	sl	Crisp bacon; drained
1/4	c	Finely chopped celery

INSTRUCTIONS

Peel 1 large red potato and 1 sweet potato; cut each into 1/2-inch cubes;
boil potatoes (or cook in a microwave oven) until just tender, about 7 to 8
minutes. Drain, season with salt and pepper, and place in a medium bowl.
Whisk together 2 tablespoons white-wine vinegar, 4 teaspoons Dijon-style
honey mustard, 1/2 teaspoon hot pepper sauce and 4 tablespoons olive oil.
Fry 3 slices bacon; drain and crumble; toss with potatoes, dressing and 1/4
cup finely chopped celery.
REF recipe courtesy of National Pork Producers Council
Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook
By Kitpath <[email protected]> on Jun 14, 1998, converted by
MM_Buster v2.0l.

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