Fingerling German Potato Salad

Serves 8. 
 
3 pounds baby fingerling potatoes, halved
1/2 pound cooked and chopped bacon
6 tablespoons cider vinegar
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
Salt and pepper to taste
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves





Bring a large pot of salted water to a boil. Add baby fingerling potatoes, and cook until they are fork tender, but still somewhat firm, about 10-20 minutes (depending on the size of your potatoes). Drain, set aside, and keep warm.   




While the potatoes cook, make dressing. Whisk together vinegar, dijon, olive oil, and salt and pepper to taste.

Add onions, parsley, and cooked bacon into the cooked potatoes and gently fold in. Mix in dressing and season with salt and pepper if needed. Serve warm, room temperature, or cold.