Red Potato Salad with Bacon

This delicious recipe was a new addition to our 2009 Fourth of July celebration. Delicious!

Ingredients

• 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
• Salt
• 2 ounces bacon (2 or three strips)
• 1 cup chopped bell pepper (any color or a combination)
• 1/4 cup minced red onion
• 1/4 cup sliced scallions
• 1/4 cup EVOO
• 3 T. red wine vinegar
• 1 T. dijon mustard
• 1 T. mayo
• Freshly ground pepper

Directions:

1. Put the potatoes in a large pot; add water just to cover and season with 1/4 tsp. salt. Bring to a boil over medium-high heat and cook until tender (8 to 10 minutes). Drain and cool.

2. Cook the bacon, drain, and finely chop.

3. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion, and scallions.

4. In a small bowl, whisk the olive oil, vinegar, mustard, mayo, 1/4 tsp. salt, and 1/4 tsp. pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.