Ingredients
- 2 pounds red potatoes, peeled and quartered
- 2 medium tomatoes, seeded and diced
- 1 tablespoon green onion, finely chapped
- Salt and pepper to taste
- 2 tablespoons white wine vinegar
- 1-1/2 tablespoons Creole style mustard
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- 2 tablespoons finely snipped parsley
- 4 bacon slices, cooked crisp
Instructions
In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside. In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving. |
