A warm potato and bacon salad
Vinaigrette:
•1/2 cup white wine vinegar
•1 tablespoon coarse-grained mustard
•1 tablespoon sugar
Salad
•1kg potatoes, diced into cubes
•Salt
•6 bacon slices, chopped
•1 medium sized red onion, diced
•Freshly ground black pepper
•2 cloves garlic, chopped
•1/4 cup freshly chopped dill and parsley leaves, plus more for garnish
Directions
For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.
Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh parsley