Smoky Potato Salad

This German potato salad packs in an exceptional amount of flavor and is always the first thing at picnics and potlucks to be eaten. It’s made with an egg-free warm, tangy smoky vinaigrette. It’s best to serve this potato salad warm or at room temperature.

Ingredients
2½ pounds unpeeled baby red potatoes (no larger than 2-inches in diameter) 
1 Tbsp plus ½ tsp kosher salt, divided 
4 slices thick-cut bacon (6 ounces), diced 
1 small red onion, diced 
1 to 3 Tbsp vomFASS Smoky BBQ Extra Virgin Olive Oil
3 Tbsp vomFASS Apple Balsamic Vinegar
1 Tbsp whole grain mustard 
½ tsp freshly ground black pepper 
2 Tbsp chopped fresh chives 
1 Tbsp chopped fresh flat-leaf parsley leaves

Directions
Place 2½ pounds baby red potatoes and 1 tablespoon of the salt in a large saucepan.
Cover by 1 inch with cool water, then bring to a boil over high heat.
Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes.
Meanwhile, cook the bacon. Place 4 slices diced thick-cut bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes.
Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan.
If there are less than 3 tablespoons, add enough Smoky BBQ Oil to equal 3 tablespoons.
Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle.
Slice into ¼-inch thick rounds and transfer to a large bowl.
Place 3 tablespoons vomFASS Apple Balsamic Vinegar, 1 tablespoon whole grain mustard, ½ teaspoon freshly ground black pepper, remaining ½ teaspoon salt, and the bacon fat/Smoky BBQ oil in a jar, cover, and shake to combine.
Add 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh parsley leaves, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes.

Serve warm or at room temperature.