I’m Tellin’ Your Mama

Fall Tailgating Warm Potato Salad

INGREDIENTS:

• 6 slices bacon, diced
• 3-pound baby yellow potatoes halved
• smoked sea salt (or Kosher salt) and freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon red wine vinegar
• 1 shallot, minced
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh dill (parsley can be substituted)
• 4 soft boiled eggs, sliced or halved (recipe below)

INSTRUCTIONS:

1. Preheat oven to 400 F. Place bacon strips on a parchment-lined baking sheet. Cook for 14 min or until bacon is done. You may need to add additional time if using thick-cut pieces. Transfer bacon to a paper towel-lined plate to absorb the excess oil. Set aside. Do not discard the parchment with bacon grease. You will reuse the oil for the potatoes.
2. Cut potatoes in half and place in a large saucepan. Cover potatoes with cold, salted water by 1 inch. Bring to a boil and simmer until just tender, about 5 minutes; drain well. Do not overcook.
3. Once dry, add potatoes to the bacon greased baking sheet and toss to evenly coat. You may need to add a little more oil for full coverage. Season with salt and pepper.
4. Place potatoes in the oven and bake for 10-15 min or until potatoes are crisp around the edges.
5. In a large bowl, whisk together olive oil, Dijon mustard, red wine vinegar, shallot, chives, and dill; season with smoked sea salt and pepper, to taste. Stir in potatoes and bacon until well combined.
6. Serve immediately, topped with eggs.

Soft Boiled Eggs