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End every meal on a high note with Hatfield.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Serving Size: 10
  • 10 slices Hatfield® Extra Thick Cut Cherrywood Smoked Bacon, chopped
  • 2 lb potatoes, cubed
  • 2 Tbsp butter
  • 2 cups red onions, diced
  • ¼ cup light brown sugar
  • ½ cup chives, diced
  • 1 cup mayonnaise
  • ½ Tbsp whole grain mustard
  • ½ Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 2 Tbsp sour cream
  • Add cubed potatoes to water and bring to boil. Cook just until tender, approximately 10-15 minutes. Drain and cool slightly.
  • Cook bacon in a large skillet over medium heat until crisp. Remove and place on a paper towel to drain, and then cut into bite-size strips.
  • Sauté onion in butter over medium heat for about 5 minutes.
  • Add in brown sugar and cook for 5 minutes.
  • Combine sautéed onions, cooked potatoes, chives, and bacon (save a remaining 3 Tbsp of bacon).
  • In a small mixing bowl, mix mayonnaise, mustard, lemon juice, and sour cream.
  • Toss potatoes and mixture together.
  • Top with bacon and chives.