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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It's served warm or at room temperature. Ingredients:
2 lbs small red potatoes, cut in bite size pieces |
1 tablespoon salt |
1/4 cup red wine vinegar |
1/2 cup shallots, sliced thin or 1/2 cup red onion, sliced |
1 tablespoon mustard seeds |
1/4 lb bacon (about 4 slices) |
1 pinch sugar |
black pepper |
3 tablespoons fresh parsley or 3 tablespoons fresh chives |
Directions:
1. Cook potatoes in salted water about 6 to 8 minutes until tender but still firm. Reserve 1/3 cup liquid and drain. Add 3 tbsp vinegar to potatoes, stir and let stand one minute. Add shallots or red onion, stir.
2. Heat large skillet, toast mustard seeds 1 or 2 minutes. Set aside. Cook bacon until crisp, remove from pan. Pour off all but 2 tablespoons bacon fat. Add remaining vinegar, reserved potato water and sugar. Stir, cook one minute. Pour over potatoes. Add toasted mustard seeds, bacon, pepper and parsley.
3. Toss, add salt if necessary. Serve warm.
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