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Salads | |
| 3 pounds red bliss potatoes (or any small red-skinned potatoes) 1 pound thick-cut bacon 1/4 cup grainy mustard 1/3 cup red wine vinegar 2 teaspoons sugar Salt and freshly ground pepper 2/3 cup light olive oil or vegetable oil 1 red onion, finely diced 1 cup chopped flat-leaf parsley | |
| Step 1 Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water. Step 2 In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside. Step 3 In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside. Step 4 Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour. Step 5 Before serving, stir in parsley and bacon, reserving some to sprinkle on top. | |
| The potato skins will stay on better if you don't salt the cooking water. (but we salt it anyway) | |
Excellent | |
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