New Potato Salad With Bacon And Mustard Seeds

• 2 tbsp. mustard seeds
• 1/3 cup (or more) Sherry wine vinegar
• 12 oz. thick-cut sliced bacon, chopped
• 1 1/2 lbs. small red new potatoes
• 1 tbsp. + 1/2 tsp. salt
• 2/3 cup extra-virgin olive oil
• 1/2 cup chopped fresh Italian parsely
• 2 tsp. freshly ground black pepper

1. Soak mustard seedsin 1/3 cup vinegar in a small bowl for 1 hour.
2. Cook bacon in heavy large skillet over medium heat until crisp and brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain.
3. Cover potatoes with water in heavy large saucepan. Add 1 tbsp. salt. Boil until potatoes are just tender, about 20 minutes. Drain and cool slightly. Cut potatoes into quarters and place in a large bowl. Stir remaiing 1/2 tsp. salt into vinegar mixture. Pour over warm potatoes; toss to coat. Cool potatoes to room temperature.
4. Mix bacon, olive oil, parsley and pepper into potatoes. Taste, adjusting seasoning or adding more vinegar. Serve at room temperature.

mustard seeds, sherry wine vinegar, bacon, red new potatoes, extravirgin olive oil, italian parsely, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/new-potato-salad-with-bacon-and-mustard-seeds-50112490 (may not work)