You are here: Home » Recipes » Tangy Warm Potato Salad Tangy Warm Potato Salad Recipe by American Profile Yield 12 servings Sun-dried tomatoes and smoked bacon, tossed in vinegar for delicious flavor. PrintEmail Applewood bacon, sun-dried tomatoes and chopped red onions give this salad a distinctive flair. Ingredients 3 pounds small new potatoes (about 2-inch diameter), scrubbed1 teaspoon salt1/2 pound applewood smoked bacon, diced1 1/2 cups finely chopped red onions1/3 cup diced oil-packed, sun-dried tomatoes, drained1 tablespoon whole-grain mustard2 garlic cloves, minced1/4 cup chopped parsley1/3 cup apple cider vinegar Coarsely ground black pepper Instructions Combine potatoes and salt in large stockpot and cover with with water. Bring to a boil; reduce heat and simmer, uncovered, until tender, 30 to 35 minutes. Drain. Slice slice each potato into 3 pieces (about 1/2 -inch thick). Place in a large bowl. Heat a large skillet over medium-high heat. Add bacon and cook until almost crisp. Remove from the heat and stir in onions, tomatoes, mustard and garlic. Pour bacon mixture over potatoes while they are still hot; add parsley and vinegar. Toss gently to coat. Season with additional salt and pepper. Let stand 15 minutes to absorb flavors. Serve warm or at room temperature. —Recipe by Michaela Rosenthal, Woodland Hills, Calif.