Red Potato Salad
 
Makes 8 to 10 servings
Ingredients
  • 1 (5-pound) bag small red potatoes, quartered
  • 1 (16-ounce) package bacon, cooked and crumbled
  • 1 cup chopped celery
  • ½ cup minced red onion
  • ¼ cup chopped fresh parsley
  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until potatoes are tender. Drain well.
  2. In a large bowl, whisk together olive oil and next 5 ingredients. Stir in potatoes, bacon, and all remaining ingredients.Serve immediately, or cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/red-potato-salad-recipe/