From: Martha Stewart Living
Serves: 8-10
Ingredients
3-4 pounds small golden potatoes, scrubbed
5 slices bacon, cooked and crumbled
1 medium onion, halved and thinly sliced
6 tablespoons white vinegar
6 tablespoons Dijon mustard
3-4 pounds small golden potatoes, scrubbed
5 slices bacon, cooked and crumbled
1 medium onion, halved and thinly sliced
6 tablespoons white vinegar
6 tablespoons Dijon mustard
1 Tbsp sugar
2 Tbsp parsley
Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.
2 Tbsp parsley
Salt and ground pepper to taste
Directions
In a large pot boil potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and quarter.
In a large pot boil potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and quarter.
In a small skillet over medium heat, cook bacon until crispy, 5 minutes. Pull from pan and set aside once bacon is cooked. Add onion to bacon greese. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add vinegar, sugar, and mustard.
Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.
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