Laura'S Potato Salad

• 2 pounds small Yukon Gold or heirloom potatoes, unpeeled
• 1/2 pound bacon
• 1 large white onion, chopped
• 2 tablespoons safflower or canola oil
• 3 tablespoons whole-grain mustard
• 6 tablespoons apple cider vinegar, or to taste
• 1 bunch green onions, chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped parsley

1. Boil potatoes in a large pot until tender, 15 to 20 minutes. Don't let them get too soft-a fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired or just slice.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.
3. In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.

heirloom potatoes, bacon, white onion, safflower, wholegrain mustard, apple cider vinegar, green onions, salt, ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/lauras-potato-salad-50140635 (may not work)