3 lb. red potatoes
1/2 lb. bacon
4 tbsp. vegetable oil
2 tbsp. mustard seed
1/2 tsp. rosemary (dry)
6 tbsp. cider vinegar
1/2 pt. cherry tomatoes (1/4-inch diameter)
1 red onion
2/3 c. mayonnaise
4 tbsp. parsley

Quarter potato length, cut cross in 1-inch slices. Steam 6-8 minutes. In skillet cook bacon; drain. Leave 4 tablespoons fat in pan. Add oil; fry mustard seed, covered partially, 10 seconds or until stops popping. Add potatoes and rosemary. Cook carefully and turn for 10 minutes.

Add 4 tablespoons vinegar; cook for 5 minutes until crusty brown. Put in large bowl to cool. Add cherry tomatoes and onion; thin mayonnaise with remaining vinegar. Add bacon, parsley, salt, and pepper; toss.