Ingredients:
salt and pepper
1 1/2 lbs tiny new potatoes, scrubbed
3 slices bacon, thinly sliced crosswise
1 small red onions, halved and thinly sliced
4 tablespoons white wine vinegar
3 tablespoons whole-grain Dijon mustard
Directions:
In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer.
Add potatoes.
Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
Drain; cool slightly and halve.
In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes.
Add onion. Cook, stirring often, until tender, 2 to 4 minutes.
Remove from heat; add 3 tablespoons vinegar and mustard.
Toss with warm potatoes.
If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.