If you want to serve potato salad but the occasion dictates something a bit more upscale – this is the answer! A wonderful alternative to traditional potato salad but still perfect for a summer evening deck.
INGREDIENTS
2 lbs cubed, roasted mini potatoes
1 each red, yellow, orange pepper
1 bunch green onions – chopped
3 cloves of garlic
1 cup thick cut bacon – diced
¼ c capers
Salt and pepper to taste
Icing
SAUCE
toppings
dressing
1 tbsp tarragon – chopped
½ c champagne vinegar
1 c canola oil
1 tbsp grainy mustard
1 tbsp liquid honey
1 - 2 tsp Dijon mustard
INSTRUCTIONS
Toss potatoes in a bit of canola oil and roast at 425 until tender.
Sauté bacon until it is almost cooked and drain off most of the bacon fat.
Add peppers and garlic to bacon and cook over medium heat until bacon and peppers are cooked – careful it’s not too hot or the garlic will burn.
Whisk together vinaigrette ingredients in a blender.
Toss everything together, season with salt and pepper and serve.