NEW POTATO SALAD WITH BACON AND MUSTARD SEEDS

NEW POTATO SALAD WITH BACON AND MUSTARD SEEDS image

Yield 8 servings

Number Of Ingredients 8

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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

Steps:

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.