Categories: Sides

Ingredients

• 2 lbs. assorted small potatoes, unpeeled and quartered
• 5 tbsp. olive oil, divided
• 2 1/4 tsp kosher salt, divided
• 5 slices center-cut bacon, chopped
• 3 tbsp. apple cider vinegar
• 1 tbsp. minced shallot
• 1 tbsp. honey
• 1 tsp stone-ground mustard
• 1 tsp lemon zest
• 1/2 cup chopped fresh chives
• 2 tbsp. chopped fresh thyme
• Garnish: black pepper

Directions

1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper.

2. On prepared pan, toss together potatoes, 2 tbsp. oil and 1 tsp salt.

3. Bake until potatoes are tender, 20-25 minutes, stirring halfway through. Let cool completely.

4. In a large skillet, cook bacon over medium heat until crisp, 8 to 12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet.

5. Add vinegar, shallot, honey, mustard, zest and remaining 3 tbsp. oil to skillet, whisking to combine.

6. In a large bowl, toss together potatoes, bacon, dressing, chives and thyme. Sprinkle with remaining 1 1/4 tsp salt. Garnish with pepper.

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