Categories: Sides

Ingredients

• 2 lbs. Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Kosher salt
• 4 slices thick-cut bacon, roughly chopped
• 3 tbsp. olive oil
• 2 large shallots, chopped
• 3 tbsp. white wine vinegar
• 1 tbsp. grainy mustard
• 1 tsp sugar
• Black pepper
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh dill

Directions

1. Put the potatoes in a large saucepan; cover with cold water and season with 1 tsp salt. Bring to a simmer and cook until tender, 8-10 minutes. Drain and transfer to a large bowl.

2. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet.

3. Return the skillet to medium heat and add the olive oil and 2 tbsp. of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tbsp. each vinegar and water, the mustard and sugar. Bring to a simmer.

4. Pour the warm dressing over the potatoes; season with 1/2 tsp salt and black pepper and toss. Add the remaining 1 tbsp. vinegar, the chives, dill and bacon; toss again. Serve warm.

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