New Potato Salad with Bacon & Mustard Seeds


from Bon Appetit


    • 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




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.


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