potato salad with sherry mustard vinaigrette
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Adapted from Bon Appetit, September 2006
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
2 cups coarse sea salt
2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
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.
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