This is a really healthy meal (ok, fine, you can leave the bacon out Jenny) and great for picnics since there is no mayo.
Make this ahead of time and keep it in the fridge overnight so everything gets incorporated.
12 red potatoes
2 scallions chopped on a bias
1/2 red bell pepper chopped into little bits
1 TBS finely chopped parsley
5 bacon slices, crisped and crumbled
1/2 red onion chopped into little bits
1/2 C red wine vinegar
2 tsp Grey Poupon
1/2 C olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
Ite - here it is: wash and cut the potatoes into thin discs (leave the skin on). Boil until just a taaad firmer than fork tender. You can go ahead and chop all your veggies while they are boiling. Drain and return to pot (just to get extra water evaporated... water and oil are like Montague and Capulet). Whisk the vinegar, mustard, olive oil, garlic powder, onion powder, dried thyme and salt/pep together (you may need to add more oil depending on your taste... I personally <3 vinegar... maybe it's the British in me). Anyhoodle, add the "dressing" to the warm spuds but do NOT, I repeat, do not add the veggies. Adding the veggies to the hot potatoes will slightly cook them which will do two things: 1. tenderize and 2. discolour. You want the crisp texture and the brigthness of the color. However, it is important to add the dressing to the hot potatoes in order to aid absorption. When the spuds have cooled, add the veggies and toss and refrigerate.
I like to make a ton of this stuff cause it can really stay in your fridge throughout the week and it's great for picking. Potatoes are the best! They really are healthy despite their Atkin's rep.