Fingerling Potato Salad with Sherry-Mustard Vinaigrette

gourmetkoshercooking.com

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

1 1/2 pounds fingerling potatoes

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

For vinaigrette: Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.

For potatoes: 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. Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve. From Bon Appetit, Sept. 2006, by Pascal Saunton.