2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
½ cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
¼ teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish
INSTRUCTIONS
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Recipe courtesy of Melissa Clark, The New York Times
Copicut Staff
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