RED, WHITE & BLUE POTATO SALAD

Red, White & Blue Potato Salad image

Provided by George Levinthal

Time 1h

Number Of Ingredients 17

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3/4 lb bacon (preferably uncured)
1 lb small white potatoes
1 lb small red potatoes
1 lb small purple potatoes
1/4 c white wine
1/2 c chicken stock (low or un-salted)
3 Tbsp each of red wine and sherry vinegars
1 Tbsp dijon mustard
1 Tbsp stone ground mustard
3/4 tsp salt
3/4 tsp black pepper
6 Tbsp extra virgin olive oil
3 stalk(s) celery, chopped
1 c green onions, chopped
1 small sweet red pepper, seeded and medium dice.
3 Tbsp each of fresh dill, flat leaf parsley and basil, chopped
2 Tbsp toasted sesame seeds

Steps:

1. Cook the strips of bacon until crisp. Drain on paper towels. Break the bacon onto small, bite-sized pieces and set aside
2. Depending upon their size, halve or quarter the potatoes into large, bite-sized pieces, drop into a large pot of boiling salted water and cook for 10 to 12 minutes (the purple potatoes a little less) until they are just cooked through, fork tender, but not to the point of falling apart. You may have to do this in two batches. Drain in a colander and place in a large bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
3. Combine the vinegars, mustards, salt, and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the celery, bacon, green onions, red pepper, dill, parsley, basil, half of the sesame seeds and toss. Sprinkle the remaining sesame seeds on top. Serve warm or at room temperature.