Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes



3 pound(s) fingerling or red skinned potatoes, scrubbed and halved vertically
1 tablespoon(s) salt
3 tablespoon(s) white vinegar
1/3 cup(s) chopped fresh parsley
1 teaspoon(s) chopped fresh sage
1/4 cup(s) oil-packed, sun-dried tomatoes, drained and chopped
6 tablespoon(s) finely chopped Vidalia onion
4 slice(s) bacon, cooked and chopped
2/3 cup(s) mayonnaise

1. In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes. In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.

Yield: 12 servings

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