Fill a large Dutch oven or sauce pan half way with water, bring to a rolling boil, then add 1 tablespoon of salt and whole potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
Meanwhile in a small sauce pan, fill half way with water and add 1/2 cup red wine vinegar, bring to a low boil. Add sliced red onions and boil until soft and flexible. Drain and finely chop.
Cut all potatoes in half, add 4-5 potato halves to a large mixing bowl, add Dijon mustard and mash well using a potato masher or a fork.
Combine remaining ingredients to the bowl and toss to combine evenly. Refrigerate until ready to serve.
If you've tried this recipe, come back and let us know how it was!
Bacon Potato Salad
Amount Per Serving
Calories 111Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.