Warm Potato Salad

1 Lb.  Red Skin Potato sliced 
1 Cp.  Carrots Diced Medium
½ Cp   Red Onion Medium Diced
2 cps  Cauliflower Florets Small
6 Slices  Bacon
¼ Cp  Apple Cider Vinegar
½ Cp  Olive Oil
TT  Black Pepper, Salt
3 Tb.  Brown Sugar
3 Tb.  Dijon Mustard
2 Tb.   Herb Parsley Minced
1 Tb.  Chive Minced
1Tb.  Minced thyme
¼ Cup  Green Onion Chopped

In a sauce pan poach Red potatoes and reserve.  Toss Carrots, Onions, and Cauliflower in a bowl with 2 Tb. Olive oil.  Place in a 375 degree oven on a sheet pan and cook until just starting to caramelize. 
Lay sliced bacon on a sheet pan and cook in the oven until crispy. Remove and reserve the hot bacon drippings for dressing and crumble the cooked bacon. 
In a bowl mix Vinegar, Olive oil, Dijon Mustard, Brown sugar, bacon drippings and blend with Fresh herbs and seasonings.  Adjust salt and pepper as needed.
Combine oven roasted vegetables with Potatoes, bacon and toss with dressing. Serve warm.