3 pounds Petite Red Skinned Potatoes, quartered
Olive Oil {I use my Misto}
Kosher Salt and Black Pepper
1/4 cup Mayonnaise
2 tablespoons Country-style Dijon Mustard {any grainy mustard should do}
1 teaspoon Onion Powder
1/2 teaspoon Aleppo Pepper or Ancho Chili Powder
1 medium Clove of Garlic, squeezed through a garlic press
1/4 teaspoon Black Pepper
5 strips of Slab Bacon, cooked and chopped {reserve the bacon fat!}
3 green onions, sliced
1 handful Fresh Parsley, coarsely chopped
FOR THE VINAIGRETTE:
4 tablespoons Red Wine Vinegar
2-1/2 teaspoons Dijon Mustard
1 pinch Black Pepper
1/4 cup Bacon Fat