Warm Herb Potato Salad with Dijon Vinaigrette, Bacon and Parmesan

Warm Herb Potato Salad with Dijon Vinaigrette, Bacon and Parmesan
Yields 6
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  1. 2 ½ - 3 pounds red new potatoes, washed, scrubbed and cut in halves
  2. 6 slices bacon, cooked and crumbled
  3. 1 ½ tablespoons salt, divided
  4. 1 tablespoon bacon drippings (optional)
  5. 1/3 cup olive oil
  6. 2 tablespoons red wine vinegar
  7. 1 tablespoon fresh lemon juice
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon honey
  10. 1 tablespoon minced garlic (about 2 cloves)
  11. ½ teaspoon freshly ground black pepper
  12. ½ cup fresh herbs of choice , finely chopped (I like using a mix of basil, parsley, chives and a tad bit of fresh tarragon)
  1. Place potatoes in a large pot with cold water and 1 tablespoon of salt over high heat. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook about minutes or until fork tender (making sure not to overcook). Drain potatoes and transfer to large serving bowl. Allow to cool about 10 minutes.
  2. While the potatoes are cooling, whisk together the drippings, vinegar, lemon juice, mustard, honey, garlic, and remaining salt + pepper. Slowly whisk in the olive oil, and then stir in the fresh chopped herbs.
  3. Pour dressing over top of cooled potatoes and crumbled bacon and gently toss to combine ingredients.
  4. Finish potato salad with fresh grated parmesan cheese.
  5. Enjoy!
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