RED POTATO SALAD WITH MUSTARD AND BACON

Red Potato Salad With Mustard And Bacon image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 40m

Yield Twenty servings

Number Of Ingredients 10

Previous Next

Ingredients

8 1/2 pounds small red potatoes, scrubbed
15 slices bacon, cooked, drained and crumbled
20 scallions, thinly sliced
1/2 cup plus 2 tablespoons Dijon mustard
5 tablespoons white-wine vinegar
1 cup olive oil
5 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped fresh tarragon
1/2 cup chopped Italian parsley

Steps:

Place the potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes. Drain and cool. Cut into quarters and place in a large bowl. Toss with the bacon and scallions.
Whisk the mustard and vinegar together. Slowly whisk in the olive oil. Stir in the salt and pepper. Pour over the potatoes and toss. Mix in the tarragon and parsley. Season with more salt and pepper, if needed. Serve at room temperature.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams