Potato Salad with Bacon and Sun- Dried Tomatoes

Potato Salad with Bacon and Sun- Dried Tomatoes

Ingredients

• 3 pounds baby new potatoes (2-inch diameter), scrubbed
• 1 teaspoon sea salt
• 1⁄2 pound applewood- smoked bacon, diced
• 11⁄2 cups finely chopped red onions
• 1⁄3 cup minced, oil-packed, sun-dried tomatoes, drained
• 1 tablespoon whole- grain mustard
• 2 medium garlic cloves, minced
• 1⁄4 cup chopped parsley
• 1⁄3 cup cider vinegar
• Salt and pepper

Cooking Directions

1. Combine the potatoes and salt in a Dutch oven with water to cover. 
2. Bring to a boil; reduce the heat and simmer, uncovered, until the potatoes are just tender, 30 to 35 minutes. Do not overcook.
3. Drain well and slice each potato into 3 pieces (about 1⁄2 inch thick). Place in a large bowl.
4. Heat a large skillet over medium- high heat. Add the bacon and cook until almost crisp. 
5. Remove the skillet from the heat and stir in the onions, tomatoes, mustard, and garlic.
6. Pour the mixture over the potatoes while they are still hot; add the parsley and vinegar. 
7. Toss gently to coat. Season with salt and pepper.
8. Let stand for 15 minutes to absorb the flavors. Serve warm or at room temperature.