Ingredients:
- 2 lbs. baby potatoes, scrubbed and cut in half,
- 1/3 cup chives or green onions, finely chopped
- 1/3 cup herbs, chopped, (fresh parsley, dill, chives and/or basil)
- 6 slices bacon, cooked and crumbled
- Zest of 1/2 lemon
Vinaigrette Ingredients:
- 1 1/2 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 1/2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
Directions:
- Place potatoes in a pot of cold water. Use just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium heat and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a large bowl.
- Whisk the lemon, Dijon, garlic, salt and pepper in a small bowl. Slowly add the oil and whisk until well blended. Pour all the vinaigrette over the warm potatoes. It might look like more than you need, but it will be absorbed into the potatoes for great flavor.
- Add the green onions, herbs, bacon and lemon zest. Toss gently to coat the potatoes well. Serve warm or at room temperature.
