Ingredients
3 pounds small red potatoes1/3 cup canola oil2 tablespoons champagne vinegar1 teaspoon kosher salt1/2 teaspoon coarsely ground pepper1/2 English cucumber, very thinly sliced2 celery ribs, thinly sliced1 small onion, chopped6 bacon strips, cooked and crumbled1 tablespoon minced fresh parsley
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.
