In large pot, boil whole potatoes in salted water until tender but firm. Drain and cool. While potatoes are cooling, saute bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut cooled potatoes in dressing over salad and toss gently. Serve immediately.

Photo and Recipe Courtesy of the National Honey Board.