Ingredients
3 pounds red bliss potatoes (or any small red-skinned potatoes)
1 pound thick-cut bacon
1/4 cup grainy mustard
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground pepper
2/3 cup light olive oil or vegetable oil
1 red onion, finely diced
1 cup chopped flat-leaf parsley
Preparation
Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
Before serving, stir in parsley and bacon, reserving some to sprinkle on top.
