Title: Classic potato salad with mustard dressing
 Categories: Vegetables
      Yield: 4 Servings
 
    1/2 lb Thick-sliced bacon
      1 lg Onion; cut in small dice
    1/2 c  Dijon mustard
      3    Cloves garlic; minced
    1/2 c  Olive oil
    1/4 c  Sherry vinegar
      1 tb Brown mustard seeds
  1 1/2 lb Tiny new potatoes; halved
    1/4 c  Capers; drained
      1 sm Red pepper; cut small
           -triangles
           Salt and pepper
      1 sm Bunch mustard greens;
           -trimmed
 
  Cook bacon in skillet until crisp. Remove with slotted spoon and
  drain. Cool and coarsely chop; place in large bowl. Set aside until
  needed.
  
  Cook onion in remaining bacon fat over moderate heat for 15 minutes.
  Remove with slotted spoon and add to bacon.
  
  Make Mustard Dressing: Place Dijon and garlic in a bowl; mix well.
  Using a wire whisk, incorporate the olive oil a bit at a time,
  whisking to form a smooth emulsion. Add the vinegar and whisk until
  smooth. Add mustard seeds and mix well.
  
  Meanwhile, cook potatoes in salted boiling water until they are
  tender but not mushy. Drain, cool. Add potatoes to the bacon and
  onion; mix gently. Add the dressing, capers, red pepper, and mix.
  Season with salt and pepper. Serve on a bed of mustard greens.
  
  Recipe