Country Potato Salad

Cookbook Category: Salads, Vegetables & Sides

2 pounds new or redskin potatoes, whole
1 teaspoon salt, divided
1/2 pound bacon
3/4 cup finely chopped onions
1/4 cup olive oil
2 tablespoons mayonnaise
1/4 cup red wine vinegar
2 tablespoons horseradish mustard
freshly ground black pepper to taste

Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to a boil and cook just until tender. Drain and allow to cool. Coarsely chop potatoes and place in a large bowl.

Fry the bacon in a skillet until crisp, remove from skillet, drain and crumble. In the same skillet, sauté the onion until golden, remove from heat and drain onion on paper towels.

In a small bowl, combine the onion, bacon, olive oil, mayonnaise, vinegar, mustard and remaining 1/2 teaspoon salt. Mix well, and pour over potatoes. Toss gently. Add pepper to taste, Chill for several hours or overnight before serving.