Potato and Bacon Salad with Honey-Mustard Vinaigrette

Potato and Bacon Salad with Honey-Mustard Vinaigrette

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  • 3 pounds Yukon Gold potatoes
  • 1 teaspoon honey
  • 1 teaspoon grated lemon zest
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons finely chopped shallots
  • 3 tablespoons white wine vinegar
  • 1/2 cup canola oil
  • Salt and pepper, to taste
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley


Bring potatoes to a boil in large pot of salted water. Reduce heat to medium-low and simmer until potatoes are tender, 15 to 17 minutes. Drain and let stand until cool enough to handle, about 20 minutes. Cut potatoes into 3/4-inch pieces.

Whisk together honey, lemon zest, mustard, shallot and vinegar in a bowl. Very slowly, begin to whisk in oil, drop by drop, until vinaigrette begins to emulsify. As it thickens, add remaining oil more quickly; season with salt and pepper.

Toss potatoes, bacon, chives and parsley in a large bowl with honey-mustard vinaigrette. Season with additional salt and pepper, if necessary.

Can be served warm or prepared 8 hours ahead of time, covered and chilled.

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