Warm Potato Salad

Ingredients

• 2 1/2 pounds red potatoes
• 4 ounces bacon (chopped)
• 1/2 medium onion (finely chopped)
• 1/2 cup water
• 1/2 cup cider vinegar
• 1 tablespoon plus 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon mustard seed (brown)
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh flat parsley (chopped)

Instructions

1. Place potatoes in large saucepan, add water until the potatoes are just covered.
2. Being to a boil over high heat.
3. Reduce heat to medium-low, and simmer uncovered for about 25 minutes, until the potatoes are fork tender.
4. Drain potatoes and let stand until cool enough to handle.
5. While the postatoes cool, cook the bacon in a medium skillet over medium heat until the crisp.
6. Place the bacon on a paper towel lined plate to soak up some of the grease, and then bacon in a medium mixing bowl.
7. Drain all but three tablespoons of the bacon grease from the pan.
8. To the pan, add the onion, stirring occasionally until the onions are translucent but not quite carmelized.
9. Remove the pan from the heat.
10. Add 1/2 cup of the water, vinegar, sugar, salt, mustard seed and mustard.
11. Whisk until well blended.
12. Keep warm over low heat.
13. Cut the potatoes into 1/2-inch pieces.
14. Add the potatoes to the bowl of bacon.
15. Pour the warm dressing over the potatoes, lightly tossing to coat.
16. Sprinkle with parsley.
17. Serve warm or at room temperature.