Tri-Colored Potato Salad with Dijon Vinaigrette

By ezunich

Ingredients

• 6 strips thick-sliced bacon
• 1/4 cup each olive oil and white wine vinegar
• 3 tbs Dijon mustard
• 1 cup minced scallion whites
• 1 cup sliced scallion greens
• 1/4 cup dry white wine
• salt & pepper to taste
• 1 lb each baby Yukon gold, red skinned and purple skinned potatoes, quartered

Preparation

Step 1

Cook bacon in skillet until crisp, transfer to paper towel.
Whisk together oil, vinegar, Dijon and scallion whites, season with salt and pepper
Place potatoes in a pot of cold salted water, cover and bring to a boil. Remove lid and boll potatoes until fork tender, 5-6 minutes. Drain potatoes and arrange in a single layer on a baking sheets. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature 15-20 minutes.
Gently stir together potatoes, bacon, vinaigrette and scallion trees; season with salt and pepper.