Recipe SummaryRecipe courtesy Cathy SperonisDifficulty: MediumPrep Time: 20 minutesCook Time: 20 minutes2 lbs. red potatoes1/2 large sweet onion chopped (about 1 cup)2 Tbsp. olive oil1/2 cup bacon pieces (5 cooked strips, crumbled)1/4 cup finely chopped fresh Italian parsley1/4 cup thinly sliced green onions
1/4 cup cider vinegar2 Tbsp. Dijon mustard1 tsp sugar1/2 tsp. salt1/4 tsp. celery seed1/8 tsp. fresh ground black pepper1/2 cup olive oil
Clean and cut potatoes into 1/4â€ slices. Place in a large stockpot and cover with water. Bring to a boil. Add salt and lower heat. Simmer for 15 minutes or until potatoes are just cooked through and still hold their shape. Carefully drain potatoes and set aside.While potatoes are cooking heat a large skillet over medium heat with the 2 Tbsp. of olive oil. Add sweet onion, reduce heat to low and sautÃ© stirring occasionally until onions are tender and translucent, about 10 minutes.To make the dressing, combine the vinegar, mustard, sugar, salt, celery seed and black pepper in a large bowl with a whisk. Add olive oil slowly while whisking until dressing is smooth and thickened.Put warm, drained potatoes into the bowl with the dressing, bacon, parsley and green onions. Combine gently until the potatoes are well coated and all ingredients are mixed. Serve warm.