New Potato Salad With Bacon And Mustard Seeds Recipe

Ingredients

2 tbsp. mustard seeds

1/3 cup (or more) Sherry wine vinegar

12 oz. thick-cut sliced bacon, chopped

1 1/2 lbs. small red new potatoes

1 tbsp. + 1/2 tsp. salt

2/3 cup extra-virgin olive oil

1/2 cup chopped fresh Italian parsely

2 tsp. freshly ground black pepper

Preparation

Soak mustard seedsin 1/3 cup vinegar in a small bowl for 1 hour.

Cook bacon in heavy large skillet over medium heat until crisp and brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain.

Cover potatoes with water in heavy large saucepan. Add 1 tbsp. salt. Boil until potatoes are just tender, about 20 minutes. Drain and cool slightly. Cut potatoes into quarters and place in a large bowl. Stir remaiing 1/2 tsp. salt into vinegar mixture. Pour over warm potatoes; toss to coat. Cool potatoes to room temperature.

Mix bacon, olive oil, parsley and pepper into potatoes. Taste, adjusting seasoning or adding more vinegar. Serve at room temperature.