Red Potato Salad

Ingredients

3 pounds red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces

9 cups) water

2 tablespoons

1 1/4 teaspoons kosher salt,

divided 8 center-cut bacon slices, coarsely chopped

1 cup chopped red onion

3 scallions, sliced (about 1/2 cup)

1/4 cup apple cider vinegar

3 tablespoons whole-grain Dijon mustard

2 tablespoons sour cream

2 teaspoons granulated sugar

1/4 cup chopped fresh dill

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon coarsely ground pepper

Directions

Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes
Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Add hot potatoes; toss gently to coat.
Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Serve warm or at room temperature.

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