Potato salad is a common food for summertime picnics but there are ways to enjoy it even in the winter.  Chef Ray Wyatt with Rivertown Inn, has a warm winter version of the summertime favorite.

Ingredients
1 1/2 Lbs Small red potatoes, cut in quarters
3 Slices of good smoked bacon,  Thinly sliced
1 celery stalk cut in small dice
3 green onions, thinly sliced
1 tablespoon Wholegrain Dijon Mustard
1 tablespoon brown sugar
1/4 cup Champagne vinegar
1/4 cup chicken or vegetable stock
1/4 Teaspoon of smoked Paprika (optional)
1/2 Cup Light Olive Oil
1/4 cup chopped fresh Italian Parsley
1 Vine ripened tomato cut in small dice

Directions
Cook the potatoes until tender either by steaming or boiling.
Cook bacon in large skillet until crisp. Stir in the sugar and cook for about 2 minutes, stir in the mustard, stock and the vinegar.  Bring to a boil and pour in to a blender, add the paprika if using and turn the blender on medium. Whilst the blender is running, slowly add the oil util a smooth vinairette is formed.

Transfer to a large bowl and stir in the cellery, green onions, tomatoes and parsley.  Combine warm potatoes with vinaigrette and toss to coat. Season to taste with salt and pepper. Serve warm.