Red Potato Salad

3 lbs. small red potatoes
1 lb. bacon (optional; can use "fakon" instead)
4 T. (1/4 c.) grainy mustard
1/3 c. red wine vinegar
2 t. sugar
Pepper
2/3 c. vegetable oil or olive oil
1 red onion, finely diced
1 c. chopped parsley

Bring unpeeled potatoes to a boil, then simmer 35 minutes, until tender. Drain and refresh in cold water. If using bacon, cook until crisp; drain and crumble.

Whisk together mustard, vinegar, sugar, and pepper. Whisk in oil.

Cut potatoes until 1/4" thick slices. Stir in onion and dressing. Marinate 1 hour at least, refrigerated. Top with parsley and bacon just before serving.

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