Potato Salad with Bacon and Parsley

Ingredients:
1 1/2 pounds new potatoes
1 tsp salt
4 slices of bacon
3 Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped

Place the potatoes in a pot with water to cover and 1 tsp salt 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 skillet over medium-high heat until crisp, 6-8 minutes.  Transfer to paper towels.  Crumble when cool. 

In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt, and 1/4 tsp pepper.  Toss with the potatoes, bacon and parsley. 

The potatoes can be cooked and tossed with the dressing and the parsley up to 1 day in advance.  To ensure that the bacon stays crisp, add it just before serving. 

Via Real Simple