A tangy and sweet warm potato salad tossed in a creamy honey mustard dressing, perfect as a side dish for barbecues or hearty meals.

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Place the halved potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain and set aside.
In a large mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper to make the dressing.
Add the warm potatoes to the bowl with the dressing and gently toss to coat.
Stir in the chopped red onion, parsley, and green onions. Add bacon if using.
Serve warm or at room temperature.