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