Ingredients

The following ingredients have 9 Servings
  • 3 pounds Baby Red and Yellow Potatoes
  • 1/2 pound Bacon, Roughly Chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 teaspoons Grainy Mustard
  • 1/4 teaspoon Granulated Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Fresh Ground Pepper
  • 1/2 teaspoon Honey
  • 2 tablespoons Fresh Dill, Stems Removed and Chopped
  • 3 tablespoons Chives, Chopped

Instruction

  • Fill a large pot with enough water to cover potatoes and add 2 generous pinches of salt. Add potatoes to pot and bring to a simmer. Cook for 15-30 minutes until potatoes are tender when poked with a fork. Drain potatoes.
  • Brown bacon over medium-high heat until crisp. Drain bacon on paper towels.
  • Once potatoes are cool enough to handle, slice potatoes in half or quarters dependent on potato size and place in a large bowl.
  • In a shaker jar or small bowl add olive oil, red wine vinegar, mustard, garlic, salt, pepper, and honey. Shake or whisk together, until emulsified, and creamy.
  • Add cooked bacon, dill, and chives to potatoes.
  • Drizzle with enough dressing to coat, and toss until well coated.
  • Serve immediately, or refrigerate for a cold salad.