Red Potato Salad with Bacon Vinaigrette

 

Ingredients:

2 Pounds of red or new potatoes
1 Cup of Robust Liquid Gold Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper
1 Tablespoon fresh rosemary leaves
5 Slices Bacon, sautéed crisp
2 Shallots, peeled and finely chopped
2 Tablespoons  Dijon mustard
2 Tablespoons Liquid Gold Traditional Balsamic Vinegar
2 Tablespoons Fresh Italian parsley, chopped

Preheat oven to 450 F

Scrub potatoes well and cut into 1 ½ inch chucks. Boil potatoes for 15-20 mins Scrub potatoes well and cut into 1 ½ inch chucks. until tender then drain potatoes. In a separate bowl mix the potatoes and ¼ cup until tender then drain potatoes. In a separate bowl mix the potatoes and ¼ cup of olive oil. Sprinkle lightly with sea salt, cracked pepper and rosemary.
 

In a skillet, sauté bacon with shallots until bacon is crisp. Stir in chopped garlic
as bacon begins to cook. Do not allow garlic to brown. In the separate bowl add
remaining olive oil, mustard, and vinegar. Chop bacon and stir vinaigrette and
parsley into the warm potatoes. Season to taste with a bit more salt and pepper