German Potato Salad

24 oz. baby potatoes

1/2 C. onion, chopped

2 Tbs. capers, drained (optional, but really nice)

1/3 C. Tait Farm Honey Mustard Vinaigrette

1/2+ C. chopped fresh parsley or dill (or combo of both)

salt and freshly ground black pepper to taste

6 slices bacon – cooked and crumbled (optional)

Cut potatoes in half (or quarters if bigger) and add to a 3 qt. saucepan. Cover with water and add a teaspoon of salt. Bring to a boil. Reduce heat to medium and cook for 8 - 12 minutes, until just tender. Meanwhile, chop onion and add to a large bowl with capers (if desired). When potatoes are tender, strain and while still hot, add to bowl. Pour vinaigrette over top and toss to coat.

Let sit for 20 minutes to allow to cool and flavors to meld. Add 1/4 C. chopped herbs, and salt and pepper to taste along with more vinaigrette if desired. Sprinkle with the remaining herbs. Note: Can be made ahead, refrigerated, and served cold instead of warm. Add the fresh herbs just before serving. Serves 4