- Serves: 6 to 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 teaspoon honey
- 1 teaspoon grated lemon zest
- 2 tablespoons coarse-grain mustard
- 2 tablespoons finely chopped shallots
- 3 tablespoons white wine vinegar
- 1/2 cup canola oil
- Salt and pepper, to taste
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Directions
Bring potatoes to a boil in large pot of salted water. Reduce heat to medium-low and simmer until potatoes are tender, 15 to 17 minutes. Drain and let stand until cool enough to handle, about 20 minutes. Cut potatoes into 3/4-inch pieces.
Whisk together honey, lemon zest, mustard, shallot and vinegar in a bowl. Very slowly, begin to whisk in oil, drop by drop, until vinaigrette begins to emulsify. As it thickens, add remaining oil more quickly; season with salt and pepper.
Toss potatoes, bacon, chives and parsley in a large bowl with honey-mustard vinaigrette. Season with additional salt and pepper, if necessary.
Can be served warm or prepared 8 hours ahead of time, covered and chilled.
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