Tangy Potato Salad with Bacon

Ingredients

• 2 lb. small red potatoes, halved or quartered
• 1/4 cu. olive oil
• 2 tbl. Dijon mustard or honey-mustard
• 2 tbl. white wine vinegar
• 6 slices bacon, crisply cooked and crumbled
• 2 medium green onions, sliced
• grated cheddar cheese-optional

Steps

1. Place potatoes In a 5-quart Dutch oven. Add water to cover potatoes and salt water generously.
2. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes.
3. In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Top with cheddar cheese if you would like.
4. Cover and refrigerate any remaining salad.