- 1 large red onion, cut crosswise into 1/2-inch slices
- 3 tablespoons extra virgin olive oil, divided
- 2 pounds red-skin potatoes, each about 2 to 3 inches in diameter, scrubbed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
* DRESSING:
- 1/2 pound sliced bacon, cut into 1-inch pieces
- 2/3 cup medium diced celery (about 2 stalks)
- 1/2 teaspoon granulated sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons stone ground mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/3 cup diced dill pickle
- 1/4 cup finely chopped fresh Italian parsley
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