We’re big fans of the potato, and throw in some bacon? SOLD.
This recipe is from Real Simple, June 2009.
Substitution made, noted below.
Potato Salad with Bacon and Parsley
1 1/2 lbs new potatoes – I used red potatoes
Kosher salt and black pepper
4 slices bacon
3 tblsp extra-virgin olive oil
2 tblsp red wine vinegar
2 tsp Dijon mustard
1 c fresh flat-leaf parsley, roughly chopped – I used about 1/4 c dried
Place the potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters – Because I used red potatoes, I cut them into 1 inch (ish) squares before cooking.
Meanwhile, cook the bacon over med-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper. Toss with the potatoes, bacon and parsley.