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Ingredients:
1.5 pounds Red-skin potatoes course salt 1 shallot minced 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon grated lemon zest 2 tablespoons cider vinegar 6 tablespoons olive oil Freshly ground black pepper 2 tablespoons chopped fresh chives 4 slices crisply cooked bacon crumbled
Instructions:
Bring potatoes to boil in lightly salted water. Reduce heat to medium, cover partway and cook until tender, about 20 minutes. Drain potatoes and leave them to cool. Meanwhile, in a salad bowl, combine the shallot, mustard, honey, lemon zest and vinegar. Whisk in the oil and season with salt and pepper. When potatoes are cool, peel and cut into bite-size chunks. Add potatoes to the dressing and toss gently. Adjust seasonings. Chill the salad for 1 hour. Just before serving, sprinkle the salad with the chives and bacon.
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