Warm Herb Potato Salad with Dijon Vinaigrette, Bacon and Parmesan
Warm Herb Potato Salad with Dijon Vinaigrette, Bacon and Parmesan
2017-08-06 17:12:37
Yields 6
Ingredients
- 2 ½ - 3 pounds red new potatoes, washed, scrubbed and cut in halves
- 6 slices bacon, cooked and crumbled
- 1 ½ tablespoons salt, divided
- 1 tablespoon bacon drippings (optional)
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 tablespoon minced garlic (about 2 cloves)
- ½ teaspoon freshly ground black pepper
- ½ cup fresh herbs of choice , finely chopped (I like using a mix of basil, parsley, chives and a tad bit of fresh tarragon)
Instructions
- 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.
- 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.
- Pour dressing over top of cooled potatoes and crumbled bacon and gently toss to combine ingredients.
- Finish potato salad with fresh grated parmesan cheese.
- Enjoy!
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