Directions

1. Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon coarse sea salt and 1 pound baby red potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
2. When the potatoes are slightly cooled, cut each in half or quarters, small enough to be a bite-size.
3. In a small bowl, whisk together the 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon coarse or whole grain mustard, cooked and crumbled 4 strips bacon, minced 2 tablespoons shallot, minced 2 tablespoons red bell pepper, chopped 2 tablespoons fresh flat parsley and 1 tablespoon sugar .
4. Toss to evenly coat the potatoes and serve warm or room temperature.
5. If you've tried this recipe, come back and let us know how it was in the comments or ratings.