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potato salad with sherry mustard 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
- 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
Directions:View on Smitten Kitchen
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