Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes

• 3 lb. fingerling potatoes
• 1 tbsp. salt
• 3 tbsp. white vinegar
• 13 c. chopped fresh parsley
• 1 tsp. chopped fresh sage
• 1/4 c. oil-packed, sun-dried tomatoes
• 6 tbsp. finely chopped Vidalia onion
• 4 slice bacon
• .67 c. mayonnaise

1. In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil.
2. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain.
3. Transfer to a large bowl and sprinkle potatoes with vinegar.
4. Let cool to room temperature, about 15 minutes.
5. In a small bowl, stir together remaining ingredients.
6. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated.
7. Serve at room temperature or refrigerate before serving.

fingerling potatoes, salt, white vinegar, parsley, fresh sage, tomatoes, vidalia onion, bacon, mayonnaise

Taken from www.delish.com/recipefinder/fingerling-potato-salad-bacon-sun-dried-tomatoes-recipe-clv0611 (may not work)