Ingredients
The following ingredients have 8 Servings
- Salt
- 5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
- 6 scallions, thinly sliced into rings
- 2 tablespoons garlic-infused oil
- 10 slices ( 1/2 pound) bacon
- 2 tablespoons yellow mustard seeds
- 1/4 cup good-quality white wine vinegar
Instruction
- Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
- Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
- Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
- Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
