potato salad with bacon and parsley

potato salad with bacon and parsley

hands on time: 10 minutes | total time: 20 minutes | serves: 6

1 1/2 pounds new potatos

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

I left out the parsley (whoops). I also may have used something closer to 8 slices of bacon rather than four. Again, whoops!

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 chill. Cut into quarters.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Tip: The potatoes can be cooked ahead and tossed with the dressing and parsley up to 1 day in advance. To ensure that the bacon stays crisp, add it just before serving. (And yes, it really is better when the bacon is crisp — we ate this leftover last night, and while it was still delicious, the bacon was a little soggy. But still! Bacon! Mmm.)