Classic Potato Salad
Classic vinaigrette potato salad made with olive oil, fresh herbs like dill and parsley, red wine vinegar and crispy bacon. Serve as a side dish with baked chicken or steak. Makes for a wonderful dish for potlucks and cookouts.
- 1 pound baby red potatoes
- 1 pound gold/brown baby potatoes
- 6 slices bacon
- 11 tablespoons olive oil
- 2 1/2 teaspoons red wine vinegar
- 1/2 teaspoon balsamic vinegar
- 1 teaspoon vinegar
- 2 + 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1/4 cup fresh parsley , chopped
- 1/4 cup chopped green onions
Boil potatoes in a large pot over medium-high heat on the stove top for about 30-35 minutes, until tender.
Cook bacon according to package directions.
Drain potatoes and cover strainer with a kitchen towel for 10 minutes. This will allow them to soften more.
Meanwhile, make the vinaigrette. In a small bowl, combine olive oil, red wine vinegar, balsamic vinegar, vinegar and whisk to mix. Add salt, pepper and mustard powder then whisk. Add chopped green onions and parsley. Chop bacon; set aside.
Quart potatoes with a knife and place in a large bowl. Pour in vinaigrette and gently toss together. Add chopped bacon and gently toss.
Chill until ready to serve or eat as is.