Fingerling Potato Salad with Sherry-Mustard Vinaigrette

By February 14, 2012Uncategorized


1 tablespoon Dijon mustard

1 tablespoon Sherry wine vinegar

1/4 cup canola oil

1 teaspoon chopped fresh Italian parsley

1/2 teaspoon chopped fresh tarragon

Fine sea salt

Freshly ground black pepper

Potatoes :

2 cups coarse sea salt

1 1/2 pounds fingerling potatoes

2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips

2 small shallots, thinly sliced

2 hard-boiled eggs, peeled, chopped

2 green onions, thinly sliced

For vinaigrette: Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.

For potatoes: Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm. Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve. From Bon Appetit, Sept. 2006, by Pascal Saunton.


Author Terra

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