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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A Martha recipe! Ingredients:
salt and pepper |
1 1/2 lbs tiny new potatoes, scrubbed |
3 slices bacon, thinly sliced crosswise |
1 small red onion, halved and thinly sliced |
4 tablespoons white wine vinegar |
3 tablespoons whole-grain dijon mustard |
Directions:
1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer.
2. Add potatoes.
3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
4. Drain; cool slightly and halve.
5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes.
6. Add onion. Cook, stirring often, until tender, 2 to 4 minutes.
7. Remove from heat; add 3 tablespoons vinegar and mustard.
8. Toss with warm potatoes.
9. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.
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