Bacon Fingerling Potato Salad

• 2 pounds fingerling potatoes (your choice of banana, red thumb, rose finn, etc.)

• 2 tablespoons olive oil

• 8 ounces bacon, cut into 1" pieces

• 1 clove garlic, minced

• 1/2 red onion, chopped

• 1/4 cup red wine vinegar

• 1 tablespoon grainy mustard

• salt and pepper

Preheat the oven to 375 degrees. On a baking sheet, toss the potatoes with olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. Heat a skillet on medium heat. Add bacon and cook for 2 minutes. Then add garlic and red onion. Sauté for an additional 3 minutes until bacon is crisp. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in bacon, garlic and onions, including the bacon drippings. Add roasted potatoes, toss gently and serve immediately. Makes 4-6 servings. Recipe courtesy of the U.S. Potato Board.