Spicy Bourbon Honey Mustard Potato Salad

• 2 pounds baby potatoes (red or Yukon gold), halved or quartered
• 3 hard-boiled eggs, chopped (optional)
  
• 1/2 cup mayonnaise
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons Double Barrel Honey Spicy Bourbon Honey Mustard
  
• 1 tablespoon apple cider vinegar
  
• 1 teaspoon smoked paprika
  
• 1/2 teaspoon cayenne pepper (adjust to taste)
  
• 1/4 cup finely chopped red onion
  
• 2 tablespoons chopped fresh parsley
  
• Salt and black pepper to taste

INSTRUCTIONS:

1. Cook the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender but firm, about 12-15 minutes. Drain and let cool slightly.
   

2. Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, Double Barrel Honey Spicy Bourbon Honey Mustard, apple cider vinegar, smoked paprika, cayenne pepper, salt, and pepper until smooth.
   

3. Combine: In a large mixing bowl, toss the warm potatoes with the dressing, red onion, and chopped eggs (if using). Mix gently to coat everything evenly.
   

4. Chill: Refrigerate for at least 1 hour to let flavors meld.
   

5. Serve: Garnish with fresh parsley before serving. Adjust seasoning if needed.

This potato salad offers a smoky, sweet, and spicy twist on a classic, perfect for summer barbecues or as a bold side for any meal.