Potato salad w/ bacon and parsley

recipe courtesy of Real Simple magazine

hands-on time: 10 mins
total time: 25 mins
Serves: 6

1.5 lbs new potatoes
kosher salt and black pepper
4 slices of bacon
3 tbsp evoo (give me a break, I'm typing this myself)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c fresh flat-leaf parsley roughly chopped

Place potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15-18 mins. 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 mins. Transfer to paper towels. Crumble when cool.

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

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