Tangy Warm Potato Salad

Courtesy of Michaela Rosenthal

3 lbs small new red potatoes, scrubbed
1 tsp kosher salt
1/2 lb applewood smoked bacon, diced
1-1/2 cups finely chopped red onion
1/3 cup diced oil-packed sun-dried tomatoes, drained
1 Tbs whole-grain mustard
2 garlic cloves, minced
1/4 cup chopped parsley
1/3 cup cider vinegar
Salt and coarsely ground black pepper to taste

Place potatoes in a large stockpot and cover with water. Add salt and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (about 25 - 35 minutes). Drain well and slice potatoes into 1/2-inch thick slices. Place in a large bowl and set aside.

In a large skillet over medium-high heat, cook diced bacon until almost crisp. Remove from the heat and add onions, tomatoes, mustard and garlic. Pour the bacon mixture over the potatoes while they are still hot; add parsley and vinegar and toss gently to coat. (Use a rubber spatula to toss to prevent potatoes from breaking too much.) Season with additional salt and pepper to taste.

Let stand 15 minutes to meld flavors. Serve warm or at room temperature.

Serves 12