Sweet & Tart Potato Salad

Ingredients

For the vinaigrette:

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar of Modena

1 teaspoon Dijon mustard

1 teaspoon honey

1/8 teaspoon coarse salt, plus more to taste

1/2 small garlic clove, peeled and minced

1/4 cup extra virgin olive oil

Freshly ground black pepper to taste

For the salad:

2 pounds small red potatoes, unpeeled

1 tablespoon extra virgin olive oil

4 ounces best-quality bacon, cut into 1-inch sections

4 shallots, thinly sliced

1/2 cup fresh scallions or chives, sliced on the diagonal

Coarse sea salt, to taste

Freshly ground black pepper, to taste

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Directions

Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic.
Gradually whisk in the olive oil until the dressing is emulsified.
Season to taste with black pepper and more salt, if desired.
Set aside while you cook the potatoes.
Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below).
Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.
Heat a heavy skillet or frying pan.
When hot, add the olive oil and sauté the bacon.
Use a slotted spoon to transfer the bacon to a dish lined with paper towels.
Add the shallots to the hot pan and sauté until they are softened and lightly browned.
Cut the potatoes in half and place them in a large serving bowl.
Dress with the vinaigrette.
Top with the sautéed shallots and the fresh scallions or chives.
Toss gently and season to taste with salt and pepper.
Just before serving, sprinkle on the bacon bits.