Fingerling Potato Salad with Sherry-Mustard Vinaigrette

Name: Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Yield: 4 Servings
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon Sherry wine vinegar; 1/4 cup canola oil; 1 teaspoon chopped fresh Italian parsley; 1/2 teaspoon chopped fresh tarragon; Fine sea salt; Freshly ground black pepper; 2 cups coarse sea salt; 2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana); 2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips; 2 small shallots, thinly sliced; 2 hard-boiled eggs, peeled, chopped; 2 green onions, thinly sliced

August 31, 2006

Recipe notes