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
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.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
