WARM POTATO SALAD

By tuqui13

Ingredients

• FOR THE DRESSING:
• 1 1/2 lb small boiling potatoes, preferably Yukon Gold
• 2 teaspoons salt
• 3 thickly sliced smoked lean bacon (about 3 slices)
• 2 tablespoons tarragon white-wine vinegar
• 1/8 teaspoon salt
• Freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons chopped green (spring) onion,
• including some tender green tops
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh tarragon

Details

Servings 4

Preparation

Step 1

*Scrub the potatoes, but so not peel. Place them in a saucepan and add water to cover and the salt. Bring to a boil over medium-high heat, cover partially, and cook until just tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain and let cool slightly.
*Meanwhile, cut the bacon crosswise into pieces ¼ inch wide. Place in a heavy frying pan over medium-low heat and cook, stirring occasionally, until golden and crisp, 3-4 minutes. Do not allow to brown too much. Using slotted spoon, transfer the bacon to paper towels to drain. Pour off the fat from the pan, wipe clean with a paper towel, and set the pan aside.
*To make the dressing, in a small saucepan, combine the vinegar, salt, and pepper taste and stir until the salt dissolves. Gradually add the olive oil, whisking until well blended. Place over low heat and heat until warm. Set aside and cover to keep warm.
*When the potatoes are cool enough to handle, peel them and cut into slices about ½ inch thick. Place in a warmed serving bowl and add the green onion, parsley and tarragon. Toss lightly
*Return the bacon to the reserved pan and place over medium heat to warm. Whisk the warm dressing again and add about three-fourths of it to the potatoes
Toss lightly, adding more dressing if needed. Taste and adjust the seasoning. Garnish with the bacon and serve.