Food & Cooking Recipes Salad Recipes Red Bliss Potato Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 12 This summer staple has no mayonnaise, so it's perfect for an outdoor lunch. Ingredients 3 pounds red bliss potatoes (or any small red-skinned potatoes) 1 pound thick-cut bacon ¼ cup grainy mustard ⅓ cup red wine vinegar 2 teaspoons sugar Salt and freshly ground pepper ⅔ cup light olive oil or vegetable oil 1 red onion, finely diced 1 cup chopped flat-leaf parsley Directions 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. Cook's Notes The potato skins will stay on better if you don't salt the cooking water. Print