Potato Salad with Bacon and Parsley

By Robbye

Ingredients

• 1 1/2 pounds new potatoes
• Kosher S
• Pepper
• 4 slices bacon
• 3 T. evoo
• 2 T. red wine vinegar
• 2 t. Dijon mustard
• 1 c. fresh flat leaf parsley, roughly chopped

Details

Servings 6

Preparation

Step 1

1. Place potatoes in a pot with water to cover and 1 t. salt and simmer until tender: 15 to 18 minutes.
Drain and run under cold water to cool. Cut into quarters.

2. Meanwhile, cook the bacon in a skillet over med-high heat until crisp, 6-8 minutes. Transfer to paper towels. Crumble when cool.

3. In a large bowl, whisk the oil, vinegar, mustard, 3/4 t. salt, and 1/4 t. pepper. Toss with the potatoes, bacon, and parsley.