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Potato Salad With Bacon & Parsley

Ingredients

  • 1 ½ pounds new potatoes I used 1 bag of baby red potatoes
  • kosher salt and black pepper
  • 4 slices bacon
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup fresh flat-leaf parsley roughly chopped

Instructions

  1. Place the potatoes in a pot with water to cover and 1 teaspoon 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 medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.

  3. In a large bowl, whisk the oil, vinegar, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Recipe Notes

Serves 6
The potatoes can be cooked and tossed with the dressing and the parsley up to one day in advance. To ensure that the bacon stays crisp, add it just before serving.