2 pounds quartered small red or gold potatoes (skins on)
1/3 cup Tuscan extra virgin olive oil
1/2 cup Lambrusco Red Wine Vinegar
5 sliced scallions
3 tablespoons chopped fresh dill
1 tablespoon mustard (we prefer spicy brown or Dijon)
1 teaspoon toasted caraway seeds
1 pound bacon or vegan bacon (cooked and crumbled) - optional
2 stalks celery chopped - optional, but we love the crunch
2 hard boiled eggs sliced - omit if vegan
Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Blend all remaining ingredients together - except for egg. Drizzle over potatoes and toss. Gently blend in egg, reserving a few slices of egg for the top.
Serve while still warm... or let flavors saturate overnight. Remove from refrigerator an hour before serving so that it comes to room temperature.