Red Bliss Potato Salad
This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.
- Servings: 12
Source: Martha Stewart Living, June/July 1992
- 3 pounds red bliss potatoes (or any small red-skinned potatoes)
- 1 pound thick-cut bacon
- 1/4 cup grainy mustard
- 1/3 cup red wine vinegar
- 2 teaspoons sugar
- Salt and freshly ground pepper
- 2/3 cup light olive oil or vegetable oil
- 1 red onion, finely diced
- 1 cup chopped flat-leaf parsley
Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
Before serving, stir in parsley and bacon, reserving some to sprinkle on top.