Ingredients
1/4 c. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1 tbsp. grated lemon rind
Salt and freshly ground pepper
1 tbsp. olive oil
8 strip bacon
1 1/2 lb. small new potatoes
2 tbsp. white wine vinegar
1 c. chopped green onion
2 tbsp. chopped parsley
Preparation
Step 1Combine mayonnaise, mustard, lemon juice and rind and season with salt and pepper to taste. Reserve.Step 2Heat olive oil in a frying pan over medium heat. Add bacon and sauté until crisp. Drain reserving bacon and 1 tablespoon bacon fat.Step 3Cover potatoes with cold salted water and add 1 tablespoon wine vinegar. Bring to boil and boil for 10 minutes or until tender. Drain well. Return pot to burner over low heat for 1 minute, shaking to evaporate water. Add bacon, bacon fat and remaining 1 tablespoon wine vinegar and toss to combine. Add vinaigrette, green onions and parsley and stir together. Season with salt and pepper to taste.
