fingerling potato salad with bacon and sun-dried tomatoes

                         

                          



 this potato salad is a little different than the traditional but it's so good! 

 i found this recipe in country living  magazine a while back.  
 if you don't like to fry bacon, and i don't, then use the stuff you buy in the salad section of

 your grocery store; not bottled bacon bits  but the bacon in a pkg.. 

 i think it will be a part of the moddybee 4th of july celebration this year!
 www.countryliving.com

bee

       

• 3 pound(s) fingerling 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

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Directions

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.
2. 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.