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Caitlin Bensel, Food Stylist: Torie Cox
![Southern Living Red Potato Salad ingredients](https://www.southernliving.com/thmb/9trnqjY3HMYDyKgPQb6KlTcH2Ow=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Red_Potato_Salad_001-450ef6f97881475e8d5a00614fbadc88.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
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3 lb. red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces (about 9 cups)
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8 cups water
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2 Tbsp., plus 1 1/4 tsp. kosher salt, divided
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8 center-cut bacon slices, coarsely chopped
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1 cup chopped red onion (from 1 onion)
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3 scallions, sliced (about 1/2 cup)
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1/4 cup apple cider vinegar
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3 Tbsp. whole-grain Dijon mustard
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2 Tbsp. sour cream
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2 tsp. granulated sugar
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1/4 cup chopped fresh dill
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1/4 cup chopped fresh flat-leaf parsley
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1/2 tsp. coarsely ground pepper
Directions
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Cook and drain potatoes:
Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
Caitlin Bensel, Food Stylist: Torie Cox
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Cook bacon:
While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
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Cook onion and scallions:
Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar.
Caitlin Bensel, Food Stylist: Torie Cox
Add hot potatoes; toss gently to coat.
Caitlin Bensel, Food Stylist: Torie Cox
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Add herbs:
Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Sprinkle with bacon. Serve warm or at room temperature.
Caitlin Bensel, Food Stylist: Torie Cox