Potato Salad with Honey Mustard Vinaigrette and Bacon

I'm a sucker for recipes that claim to be the best, and this is Bittman's "best (and simplest)" potato salad.  I'm also a sucker for mayo-less potato salads, and this one is pretty good.  I added some crunchy bacon pieces to it because no recipe should be called the best without bacon in it.

Another note: I made a fish recipe to go along with this, which I'm going to post next, and the honey mustard vinaigrette tasted really good with the fish. I imagine it would be a good salad dressing as well.


Potato Salad with Honey Mustard Vinaigrette
Adapted with bacon from: Mark Bittman


Ingredients

1 1/2 pounds small red potatoes, cut into bite sized pieces
1/4 cup red onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup (or more) mustard vinaigrette (see below)
3-4 slices bacon, cooked until crispy

1. In a medium sized pot, cover potatoes with water, add a little salt, and bring water to a boil. When water starts boiling, reduce the heat to low and cook the potatoes for about 12 minutes, or until tender but not mushy. Drain.

2. In a skillet, cook bacon until crispy. Cut (or rip) into small pieces.

3. Toss the potatoes with the parsley, onion, and bacon and add as much honey mustard vinaigrette as you'd like (I used the whole mixture, which was just a little too much). Add salt and pepper to taste.
  
Honey Mustard Vinaigrette

1/2 cup olive oil
3 tablespoons wine vinegar (I used red)
1 heaping teaspoon of Dijon mustard or other good mustard
1-2 tablespoons honey

1. In a blender, mix together all ingredients until creamy (takes 2 seconds).