Red Potato And Bacon Salad(12 Servings) - cooking recipe

Ingredients

4 pounds small red potatoes, quartered
3 1/2 teaspoons salt (divided)
4 slices jennie-o turkey store Turkey bacon (1/4 cup plus Turkey bacon)
2 tablespoons olive oil (divided)
1/4 c. cider vinegar
2 teaspoons sugar
2 teaspoons dijon mustard teaspoon
1/4 teaspoon coarsely ground black pepper
2 green onions, chopped

Preparation

In a 5 quart saucepan, combine the red potatoes with enough water to cover.
Add 2 teaspoons salt.
Heat to boiling over high heat.
Reduce the heat.
Cover and simmer until tender, about 10 to 12 minutes.
Cook the bacon in 2 tablespoons olive oil over medium heat until browned, about 5 minutes.
With a large slotted spoon, transfer to paper towels to drain.\tChop.
In a large mixing bowl, combine the cider vinegar, 1/4 cup olive oil, sugar mustard, remaining 1-1/2 teaspoons salt and ground black pepper.
Whisk until well combined.
Drain potatoes.
Add hot potatoes to mixture in bowl; with a rubber spatula, fold potatoes into dressing.
Let potatoes cool for about 30 minutes before stirring in the chopped green onion.
Cover and refrigerate.
Sprinkle with chopped bacon to serve.