3 pound of red skin new potatoes cut in half or quarter, 1/4 cup red wine vinegar, 3 T. whole grain Dijon mustard, 1/2 cup olive oil, 6 scallions, chopped, 1/2 cup chopped parsley, 1/4 cup chopped dill, Salt and pepper, 3 strips crumbled bacon (reserve 1T dripping for vinaigrette), and 1T capers

Cook potatoes until just done. Drain and while still warm toss with dill and scallions. Wisk dressing ingredients, including reserved bacon drippings. Toss with potatoes. Add bacon and capers. Serves 8-10.