Potato Salad with Bacon and Parsley
11/2 pounds new potatoes, about 15
Kosher salt and black pepper
4 slices bacon
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh, flat-leaf parsley, roughly chopped
Place the potatoes in a pot with 1 teaspoon salt and enough water to cover and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
In a large bowl, whisk together the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the potatoes, bacon, and parsley and toss to combine.
Tip: The potatoes can be cooked and tossed with the dressing and parsley up to 1 day in advance; refrigerate, covered. Bring to room temperature and add the bacon just before serving.