Potato Salad with Bacon and Parsley

We have made this Real Simple recipe several times.

Potato Salad with Bacon and Parsley

1 1/2 lb new potatoes (we find this to not be enough... we tend to add closer to 2 lbs)

4 slices bacon

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 cup fresh flat-leaf parsley, roughly chopped

1 3/4 teaspoon Kosher salt, divided

1/4 teaspoon black pepper

Place potatoes in a pot and cover with water and 1 teaspoon salt. Simmer until tender, about 15 minutes. Drain and run under cold water. Cut into quarters.

Cook the bacon, transfer to paper towels, crumble when cool.

Whisk together oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon, and parsley

If preparing salad in advance, wait to add bacon so it will remain crispy.