Baby Yukon Salad with Champagne Lemon Vinaigrette

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Baby Yukon Salad with Champagne Lemon Vinaigrette

Ingredients:

1 ½ pounds baby Yukon gold potatoes
1 teaspoon salt
3 strips lean bacon
4 tablespoons shallot, minced
2 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 teaspoon granulated sugar
1/4 cup extra virgin olive oil
salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
2 green onions, sliced

Preparation:

Scrub the potatoes and place them in a pot with the salt and cover them with cold water. Bring to a boil and then simmer until the potatoes are fork tender.

While the potatoes are cooking, cook the bacon until crisp and remove from pan to a clean lint free paper towel to drain. Put the minced shallots in the pan with the bacon fat and sauté for a minute or so until they are tender.

Add the champagne vinegar, lemon zest and juice, sugar and olive oil to the pan and incorporate with a silicon coated whisk. Adjust seasoning to your liking.

When the potatoes are cooked fork tender, remove the pan from the stove and drain the potatoes. Put the potatoes into a bowl and pour the dressing over them. Toss to coat the potatoes and allow to cool. The potatoes will absorb the dressing. This can be served warm or at room temperature.

At service, crumble the bacon and serve sprinkled over the top with the green onions.

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