| From the Sunday Paper AJC |
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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 |
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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. |