Recipe information
Yield
Makes 6 servings
Ingredients
2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill
Preparation
Step 1
Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
Step 2
Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
Step 3
Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.
