Recipe courtesy of Kelsey Nixon
Episode: Heavenly Herbs
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 pounds small red potatoes, halved
  • Kosher salt
  • 6 strips bacon, diced into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh thyme
  • 1/2 red onion, diced
  • 3/4 cup champagne vinegar
  • 1 tablespoon unsalted butter
  • 1 tablespoon whole grain mustard
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh chervil
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh tarragon

Directions

Watch how to make this recipe.

Place the potatoes in a saucepan and cover with 2 inches water. Generously season the water with salt. Bring to a boil, reduce the heat and simmer until tender, about 10 minutes.

While the potatoes cook, place the bacon in a cold skillet and turn to medium-low heat. Add the olive oil and thyme to the pan. Saute the bacon and thyme until just starting to crisp, about 7 minutes; we want to render the bacon slowly. Once the bacon has rendered some of its fat, add the onions to the bacon and cook until softened, 3 to 4 minutes. Add the vinegar, butter and mustard.

Once the potatoes are cooked, drain them and add immediately to the pan with the sauteed bacon. Stir to coat, adjusting the seasoning, if necessary. Add the remaining fresh herbs, toss and serve.

This salad can be served warm or at room temperature.

Cook's Note: Adding the potatoes while they are still warm will help them to soak up the flavors of the vinaigrette.

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