We have had an abundance of red potatoes this year from the garden. I can’t think of a better way to utilize them than by making a wonderful potato salad. This recipe is easy and will go great with anything on the grill. INGREDIENTS6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds) Salt 2 ounces bacon (2 or 3 strips) 1 cup chopped bell pepper (any color or a combination) 1/4 cup minced red onion 1/4 cup sliced scallions (about 2 scallions) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon dijon mustard 1 tablespoon mayonnaiseFreshly ground pepper DIRECTIONSPut the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly. Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions. In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.