Warm Potato Salad with Mustard Vinaigrette

Warm Potato Salad with Mustard Vinaigrette

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2 1/2 lbs. red potatoes

1/2 lb. bacon, cut into small pieces and cooked until golden brown and crisp

2 TBS. drippings reserved

1/4 cup red wine vinegar

2 TBS. Dijon mustard

1 tsp. honey

2 cloves garlic, chopped

salt and pepper

1/3 cup olive oil

2 TBS. basil, chopped

2 TBS. parsley, chopped

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Put potatoes in a large saucepan, cover with cold water and season with 1 TBS. salt.

Bring to a boil and cook until tender when pierced with a knife.

Drain, let cool a few minutes and quarter.

While potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic,

salt and pepper. Slowly whisk in the olive oil, then stir in chopped basil and parsley.

Add warm potatoes and the bacon to vinaigrette and gently fold to combine.

Great served with steak.

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