Categories: Sides

Ingredients

• 3 lbs. small red potatoes
• 1/3 cup canola oil
• 2 tbsp. champagne vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cucumber, very thinly sliced
• 2 celery ribs, thinly sliced
• 1 small onion, chopped
• 6 bacon strips, cooked and crumbled
• 1 tbsp. minced fresh parsley

Directions

1. Place potatoes in a saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 18-20 minutes. Drain; cool slightly. Peel and thinly slice. Whisk the oil, vinegar, salt and pepper. Add sliced potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.

Email to a friend | Print this recipe | Back