September 4, 2015
Fingerling Potato Salad with Bacon & Grainy Mustard
Sweet spuds, smoky lardons and a flurry of parsley are tossed in a thick, Dijon-spiked vinaigrette.
Yield: Serves 6-8
- Place potatoes in medium pot. Cover with cold water. Bring to boil over high heat. Add salt. Reduce heat to maintain vigorous simmer. Cook until tender, 12 minutes,
- Drain. Spread out on baking tray to cool. Cut in half lengthwise.
- Place bacon in large nonstick skillet over medium heat. Cook, stirring occasionally, until brown and crisp, 10 to 12 minutes. Transfer to paper towel-lined plate. Cool.
- In large mixing bowl, whisk garlic, mustards and vinegar. Slowly whisk in oil until thick and emulsified. Add potatoes, bacon and parsley to bowl. Season with salt and pepper. Mix thoroughly. Transfer to serving dish. Serve at room temperature.
Michael Graydon & Nikole Herriott
House & Home July 2014
Tags: bacon recipes