Roast Potato Salad

by Katie of:
one 3 lb. bag red potatoes, cut into bite-size pieces (skins on)
1/4 c. olive oil
3/4 t. salt
1/2 t. pepper
1/2 lb. bacon, cut into 1/2 in. pieces (1/2 package)
1/2 red onion, thinly sliced
3/4 c. mayonnaise (real)
1 T. Dijon mustard
1/2 t. apple cider vinegar
1/2 t. sugar
1 t. salt
1/2 t. pepper

Preheat oven to 400º.  Line baking sheet (may require 2) with foil.  Lay potatoes in single layer, drizzle lightly with olive oil and sprinkle with salt and pepper.  Bake for around 25-30 minutes or until fork inserts easily and the outside is lightly browning and crispy.  Remove to cool.  

Add bacon over medium heat to skillet.  Stir often until bacon is browned and crisped. Remove to paper towel-lined plate to drain.  Add onion to same skillet in bacon grease and saute over medium heat until a little softened but still a little crunchy, about 3-4 minutes.  Remove to paper plate with bacon.  

Make sauce - add mayo, mustard, salt, pepper, vinegar, bacon and onion to large bowl.  Mix well then add cooled potatoes and toss to coat.  Chill at least one hour and serve