Red Bliss Potato Salad with Crispy Bacon

2 ½ pounds red skin potatoes

1/2 cup plus 2 tablespoons olive oil

1/2 cup minced red onion

2 tablespoons diced red bell pepper

1 tablespoon minced garlic

3 to 4 tablespoons red wine vinegar, to taste

6 slices crisp-cooked bacon, crumbled

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley


Place the potatoes in a saucepan and add water to cover them by 1 inch. Season with salt and bring to a boil. Cook until the potatoes are fork-tender, 15 to 20 minutes.   Meanwhile, heat 2 tablespoons of the oil in a small sauté pan. Add onion, red pepper, and garlic and cook for 3 minutes, until vegetables are softened.   When potatoes are just tender, drain, cool briefly, and then transfer to a serving bowl. (Halve or quarter if potatoes are large.) Add the softened veggies, remaining olive oil, 3 tablespoons of the vinegar, crispy bacon, and parsley and toss to coat. Season to taste with salt and freshly ground black pepper. Add up to 1 tablespoon more vinegar, to taste.   Serve warm or at room temperature.


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