A nice addition to any barbeque meal.

3lb new potatoes, cut into 1" cubes
1 cup thin red onion slices
1/2 cup cherry tomatoes, halved
2 Tbsp. real bacon bits
1/4 cup of chopped fresh basil
1/4 cup balsamic vinaigrette dressing
1/4 cup of real mayonnaise
2tsp. dijon mustard

Cook potatoes in saucepan of boiling water 10-12 minutes or until fork tender. Drain and place in large bowl. Add onions, tomatoes, bacon and basil and mix lightly. Mix remaining ingredients and add to potato mixture. Toss to coat well. Refrigerate several hours or until well chilled. This can be made well in advance of serving.

Don't you just love real new potatos?
We live on them while they are in season...
Can't get the real ones in NJ (yeah, we can always get the little eastern white potatos, but they are not real new potatos)...
but they are all over the North Fork of LI at almost every one of the farm stands... they just love the sandy soil...
short season, only about a month...

The telltale characteristic of a real new potato is a very thin flaky skin... the skin is almost nonexistant...
thin, or thinner, than a single sheet of phyllo dough...
I love them just boiled then tossed in butter & parsley...

Deb & I are going to long island this weekend, so we'll have to pick some up and give your potato salad a try... it sounds very good!

One thing I do with potatos for potato salad is cook the potatos in the skin and whole...
chill and then, sometimes I peel them, sometimes not, then cut then up...
That way they don't get waterlogged...

Or I will cut them up (either peeled or not) and cook them in chicken broth, to get the chicken flavors inside the potatos...

One excellent potato salad method is to make a corned beef and cook the potatos, cut up, in the corned beef water...
They get infused with the corned beef flavor...
Corned beef sandwiches w/sauerkraut (or cole slaw) & mustard (and/or Russian Dressing) & swiss... and potato salad! Yummm on a hot summer afternoon!!!

Ms Seaside does this one, but adds to/substitutes sour cream for the mayo. Nice change in taste.

Yeah... I do that often also... makes it a lot "creamier"...
I do the same with egg & macarroni & chicken & tuna salad also...
It always depends on if I have Sour Cream in the fridge when I'm making them...
I always do a mixture 1/2&1/2 mayo & sour cream...
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Tried the potato salad last night. Used small red potatoes as that was all I had and about 8 slices of real bacon trimmed, and crumbled into bits. (This household loves bacon as much as we do dessert.) I doubled the dressing and used about 3/4 of the total amount. At first I didn't think the dressing would be tangy enough as we do not like bland potato salad. After sitting a while in the refrig however, the tangy flavor really started emerging. Next time I may add just a little more balsamic dressing to the mayo. Thanks for the recipe, - we had it last night with grilled pork chops - very tasty.

Small red potatoes are really the best for this recipe. You can just cook them whole with the skin on and cube them when cooked. Some people don't like the potatoes with the skin on in the salad, but I quite enjoy them that way and they are full of fibre and more flavorful.
Glad you enjoyed the salad!