New Potato Salad With Bacon And Mustard Seeds

1. 1

   Soak mustard seedsin 1/3 cup vinegar in a small bowl for 1 hour.

2. 2

   Cook bacon in heavy large skillet over medium heat until crisp and brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain.

3. 3

   Cover potatoes with water in heavy large saucepan. Add 1 tbsp. salt. Boil until potatoes are just tender, about 20 minutes. Drain and cool slightly. Cut potatoes into quarters and place in a large bowl. Stir remaiing 1/2 tsp. salt into vinegar mixture. Pour over warm potatoes; toss to coat. Cool potatoes to room temperature.

4. 4

   Mix bacon, olive oil, parsley and pepper into potatoes. Taste, adjusting seasoning or adding more vinegar. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.