Ingredients

The following ingredients have 4 Servings
  • 1 pound potatoes (, cut into 2 inch uniform sizes )
  • 1 tablespoon coarse Kosher salt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 4 strips bacon (, cooked and crumbled )
  • 1/4 cup pickled red onions (, finely chopped)
  • 2 tablespoons bell pepper ( , minced)
  • 2 tablespoons fresh flat parsley ( , minced )
  • Maldon sea salt

Instruction

  • Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon of coarse salt and cut potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
  • Place a few potatoes in a large mixing bowl and lightly mash to create texture. Add remaining whole potatoes.
  • In a small bowl, whisk together the red wine vinegar, Dijon mustard and olive oil.
  • Combine potatoes, pickled red onion, bacon, bell pepper and parsley in a large mixing bowl. Pour dressing over top. Toss to combine evenly, but to do not stir. Refrigerate until ready to serve.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.