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

Eberhard Müller
July 1998

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© Jonelle Weaver

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the new potatoes in boiling salted water until tender, 12 to 15 minutes; drain.

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  • 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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