Tangy Warm Potato Salad

  • Yield: 12 servings

Applewood bacon, sun-dried tomatoes and chopped red onions give this salad a distinctive flair.


3pounds small new potatoes (about 2-inch diameter), scrubbed
1teaspoon salt
1/2pound applewood smoked bacon, diced
1 1/2cups finely chopped red onions
1/3cup diced oil-packed, sun-dried tomatoes, drained
1tablespoon whole-grain mustard
2 garlic cloves, minced
1/4cup chopped parsley
1/3cup apple cider vinegar
Coarsely ground black pepper


  1. Combine potatoes and salt in large stockpot and cover with with water. Bring to a boil; reduce heat and simmer, uncovered, until tender, 30 to 35 minutes. Drain. Slice slice each potato into 3 pieces (about 1/2 -inch thick). Place in a large bowl.
  2. Heat a large skillet over medium-high heat. Add bacon and cook until almost crisp. Remove from the heat and stir in onions, tomatoes, mustard and garlic.
  3. Pour bacon mixture over potatoes while they are still hot; add parsley and vinegar. Toss gently to coat. Season with additional salt and pepper.
  4. Let stand 15 minutes to absorb flavors. Serve warm or at room temperature.

—Recipe by Michaela Rosenthal, Woodland Hills, Calif.