• 4 or 5 thick slices of bacon
• 20 baby red potatoes
• sea salt and pepper
• flat leaf parsley
• pickles
• 1 tbsp. grainy mustard
• 1 tbsp. mayonnaise
• splash of red wine vinegar

Preheat oven to 400.  Cut bacon into small pieces and saute until cooked.  Take out the bacon.  Toss the potatoes (cut in half) in bacon fat, salt and pepper and roast them until they’re golden brown, about 40 minutes.  Cool to room temperature.  Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayonnaise and vinegar.