1.5 pounds red potatoes
Salt (Kosher)
Freshly Ground Pepper
4 slices bacon (applewood smoked)
4 T. extra virgin olive oil
2-3 T. red wine vinegar
2 t. Dijon mustard
2/3 c. chopped Italian parsley (flat leaf)
Cook potatoes whole in salted water at a gentle simmer until tender, 20 minutes. Drain. Cool under cold running water. When cool, cut into quarters.
Microwave bacon on paper towel-lined and covered plate until crisp. 45 seconds to 1 min. per slice. (Set timer for 2 minutes, and assess doneness as microwaves cook differently.) Crumble bacon when cool enough to touch.
Make vinaigrette in a large bowl, whisking together the oil, vinegar, mustard, salt & pepper. Pour over the potatoes. Toss with bacon and parsley.
6 servings.
