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Ingredients
- 1 lb. small red-skinned potatoes, quartered
- 2 strips thick-sliced bacon, diced
- 1 Tbsp. minced shallots
- 1/4 cup cider vinegar
- 2 Tbsp. stone-ground mustard
- 1 tsp. honey
- 1/2 tsp. each kosher salt and black pepper
- 1 Tbsp. minced fresh chives
Details
Servings 4
Cooking time 20mins
Adapted from cuisineathome.com
Preparation
Step 1
Cook potatoes in a pot of boiling water until fork-tender, 10–12 minutes. Drain potatoes and return to pot; cook over low heat, stirring, to remove excess moisture, 1 minute. Cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate and drain all but 1 Tbsp. drippings. Sweat shallots in drippings over medium heat until softened, 1–2 minutes. Add vinegar; simmer until reduced by half, 1–2 minutes. Whisk in mustard, honey, salt, and pepper. Toss potatoes with dressing; stir in bacon and chives.
Per serving: 146 cal; 6g total fat (2g sat, 1g mono, 0g poly); 8mg chol; 484mg sodium; 20g carb (2g fiber, 3g total sugars); 4g protein; 1mg iron; 13mg calcium
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