Tangy Warm Potato Salad Recipe

3 pounds small new potatoes (about 2-inch diameter), scrubbed
1 teaspoon salt
½ pound applewood smoked bacon, diced
1½ cups finely chopped red onions
1/3 cup diced oil-packed, sun-dried tomatoes, drained
1 tablespoon whole-grain mustard
2 garlic cloves, minced
¼ cup chopped parsley
1/3 cup apple cider vinegar
Coarsely ground black pepper

1. Combine potatoes and salt in large stockpot and cover with with water. Bring to a boil; reduce heat and simmer, uncovered, until tender, 30 to 35 minutes. Drain. Slice slice each potato into 3 pieces (about ½ -inch thick). Place in a large bowl.
2. Heat a large skillet over medium-high heat. Add bacon and cook until almost crisp. Remove from the heat and stir in onions, tomatoes, mustard and garlic.
3. Pour bacon mixture over potatoes while they are still hot; add parsley and vinegar. Toss gently to coat. Season with additional salt and pepper.
4. Let stand 15 minutes to absorb flavors. Serve warm or at room temperature. Serves 12.

Tips From Our Test Kitchen: Use a rubber spatula or “spoonula” to toss potatoes to help prevent them from breaking while tossing.