Red Potato Salad With Bacon

Ingredients

• 2 ounces bacon (2 or 3 strips)
• 1 cup bell pepper chopped (any color or a combination)
• 1 tablespoon dijon mustard 
• 1 tablespoon mayonnaise 
• 0.3 cup olive oil extra-virgin
• 6 servings pepper freshly ground
• 0.3 cup onion red minced
• 3 tablespoons red wine vinegar 
• 1.3 pounds red-skinned potatoes cubed unpeeled
• 6 servings salt 
• 0.3 cup scallions sliced ( 2 scallions)

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot

Directions

1. Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes.
2. Drain and cool slightly.
3. Meanwhile, cook the bacon in a large skillet until crisp.
4. Drain on paper towels and finely chop.
5. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
6. In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
8. Photograph by Kate Sears