Recipe information
Yield
4 Servings
Ingredients
Vinaigrette
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
Potatoes
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
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Preparation
Vinaigrette
Step 1
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
Potatoes
Step 2
Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
Step 3
Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
Step 4
Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.