**Tangy Tater Salad (and honey mustard chicken)**

Recipe modified from one on the Food Network.

Ingredients

• 1 pound red potatoes, washed and cut into 2-inch cubes (we used purple potatoes once – it looked semi-disgusting but tasted perfect)
• Kosher salt
• 3 strips bacon, chopped
• 1 clove garlic, minced
• 1-2 scallions, chopped
• 3 tablespoons chopped pickled jalapenos (I generally use 1 chipotle instead)
• 1/2 teaspoon Hungarian paprika (I use regular, get the smokiness from the chipotle instead!)
• Freshly ground black pepper
• 1/2 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/4 cup white wine vinegar (I use apple cider vinegar, sometimes half and half with lemon juice but generally not)

Put the potatoes in a large pot and cover with water by 2 inches.
Salt well and bring the water to a boil over medium heat.
Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes.
Drain the potatoes, reserving 1/2 cup of water in a separate bowl.

Return the pot to the stove top over medium-high heat.
Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
Carefully remove all but 1.5 tablespoons of bacon fat and return the pot to the heat.
Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste.
Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes.
Add the flour, and stir until the vegetables are evenly coated, about 2 minutes.
Stir in the sugar, vinegar and reserved 1/2 cup of water.
Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes.
Stir in the potatoes and the crispy bacon.
Transfer to a serving bowl and serve.

The original version called for 4 times as much potatoes, and twice as much everything else. This is just what we have found works best for us. Jake loves this stuff so much he will lick his plate, and mine, completely clean.

The potatoes work wonderfully well with honey mustard chicken.
 

• 1 pound thin cut chicken (you could pound the chicken breasts flat yourself, I’m lazy so I buy them thin), generally 4-5 pieces.
• 2 tablespoons mustard (dijon, yellow, whatever you want)
• 2 tablespoonds honey
• 1 tablespoon olive oil

Mix up the mustard/honey/oil in a bowl (or ziploc bag if you are like me) and toss the chicken in the yummies.
Allow to marinade for… however long you have. 30 minutes would probably be the minimum, I generally do a few hours, you could probably make it up in the morning to cook that night with no ill effect.
Cook on a griddle, or in a pan. (I’m not sure how long it takes, a few minutes each side? Jake is the meat cooker)

When we are lazy, we make the chicken with pan-roasted broccoli instead. 2-3 broccoli spears each (frozen, that way we always have it on hand!) cooked on high on the stove with a lid on. Flip every so often. Gets a yummy caramelised flavour to it. I ADORE broccoli, and many other veggies, cooked like this.