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• 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.

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