2 Tbsp chopped onion
2 Tbsp vegetable oil
2 Tbsp cider vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp ground pepper
1-1/2 lbs. Washington red potatoes*, cooked and sliced 1/4-inch thick
4 slices crisp, cooked bacon, crumbled
1 Tbsp chopped parsley
1.
Sauté onion in oil until onions are tender. Add vinegar, sugar, salt, mustard and pepper; mix well and bring mixture to boil
2.
Add potatoes, bacon and parsley; toss gently Serve warm.
Serving tips: Salad may be refrigerated and served cold; sprinkle crumbled bacon on top before serving instead of mixing it into salad.
*Washington white or yellow potatoes may be substituted
