This incredibly delicious Salt & Vinegar Potato Salad is a combination of Whole Grain Mustard, vinegar, oil, bacon and chives.
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Prep Time: 10 minutes – Cook Time: 20 minutes – Total Time: 30 minutes
Yield: 4-6 People
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Ingredients:
– 2 slices thick-cut Bacon, chopped
– 1 Tbsp Whole Grain Mustard
– 1 Tbsp White Balsamic Vinegar of Modena
– 2 Tbsp Olive Oil (Frantoia Italian Extra Virgin or Caramelized Garlic)
– 1 Pasta Rock
– 2 lb Baby Potatoes, scrubbed and quartered
– 1/4 cup Chives, chopped
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Instructions:
- Add the bacon to a skillet over medium heat; cook until crispy and browned. Transfer the bacon to a paper towel to drain.
- In a large bowl, whisk together the mustard, vinegar and oil. Add the bacon.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add the potatoes and cook until fork tender, about 10 minutes.
- Drain the potatoes and immediately toss with the dressing and half of the chives. Transfer to a platter and scatter the remaining snipped chives on top. Serve warm, at room temperature, or cold.
