3 pounds fingerling or small yellow potatoes
1 teaspoon kosher salt
6 slices bacon, cooked crispy and chopped
½ red onion, small diced
½ cup minced parsley
1 cup packed fresh mint leaves
1 cup cherry tomatoes, halved
kosher salt to taste
¼ cup grainy mustard
½ cup olive oil
½ cup red wine vinegar
Add the potatoes to a medium pot and fill with water just to cover. Add 1 teaspoon kosher salt to the water. Simmer covered for about 30 minutes or until potatoes are fork tender.
When the potatoes are cooked through, drain them and transfer to a bowl. Add the mustard-oil-vinegar mixture to the potatoes and then let them cool slightly (or they will really wilt the herbs).
Add the bacon, red onion, parsley, mint and cherry tomatoes to the potatoes and gently toss together to combine. Season to taste with kosher salt.
CREDITS: Heather Christo