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Red, White And Blue Potato Salad

Serves 6people
pounds small red, white and blue potato medley
slices thick cut bacon
cup red wine vinegar
cup olive oil
cup grainy mustard
cup green onions, thinly sliced (green and white parts)
cups celery, thinly sliced
ounce fresh dill, roughly chopped
Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot. Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside. Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes. Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt. *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.

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