The smaller the potatoes you choose for this salad, the better they'll taste; just be sure not to overcook them. Toss them in the stock mixture while they're still warm so that they can absorb all of the flavors.
Plus: More Vegetable Recipes and Tips
1 1/2 pounds small new potatoes
One 1/4 -pound piece of slab bacon, sliced 1/4 inch thick and cut into
1/4 cup chicken stock or canned low-sodium broth
1 tablespoon finely chopped shallots
1 tablespoon sherry vinegar
1 tablespoon Dijon or grainy mustard
2 tablespoons olive oil
Salt and freshly ground pepper
Chives, for garnish
How to Make It
Cook the new potatoes in boiling salted water until tender, 12 to 15 minutes; drain.
Meanwhile, in a medium skillet, cook the bacon, stirring occasionally, over moderately high heat until crisp, about 4 minutes. Drain on paper towels.
Peel the potatoes as soon as they're cool enough to handle. In a bowl, toss the potatoes with the stock, shallots, vinegar and mustard and let stand for 1 hour, tossing occasionally. Add the bacon and olive oil, season with salt and pepper and toss to coat. Garnish with chives and serve at room temperature.
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