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Combine potatoes, enough water to cover by 2” and 1 tablespoon salt in medium saucepan; bring to a boil. Reduce heat slightly and cook until sharp knife can pierce through to center of potato but skins are intact, about 12-14 minutes. Drain; cool under cold water or let stand until cool. Cut into quarters.
Cook bacon in skillet until crisp; transfer to paper towel. Add onion to skillet, cook over medium heat until translucent, 4-5 minutes. Stir in red pepper, cook a few seconds. Add vinegar, bring to boil; add broth, mustard and 1 teaspoon salt, bring to boil, pour over potatoes. Add parsley and bacon; turn gently with rubber spatula, serve.
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