Ingredients
- 4 pounds small red taters
- 1/2 pound lean bacon, preferably applewood-smoked, thinly sliced
- 1 1/4 cups mayonnaise
- two tablespoons barbecue sauce
- two tablespoons mustard oil or spicy mustard
- two tablespoons sherry vinegar
- 2 celery ribs, diced
- 1 small red onion, minced
- 1/4 cup chopped parsley
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- 1/4 cup onion sprouts, for garnish (optional)
Steps to make this recipe
- Inside a large pot, cover the taters with cold salted water and produce to some boil over moderately high temperature. Prepare before the taters are tender, about 35 minutes. Drain the taters and, when they're awesome enough to deal with, slice them in two.
- Meanwhile, inside a medium skillet, prepare the bacon slices over moderate heat until crisp, about 6 minutes. Drain in writing towels and coarsely crumble.
- Inside a large bowl, mix the mayonnaise using the barbecue sauce, mustard oil and sherry vinegar. Fold the taters in to the dressing while they're still warm. Allow the potato salad stand, stirring a couple of occasions, before the taters have cooled and absorbed the majority of the dressing, about twenty minutes.
- Add some celery, red onion, parsley and tarragon towards the taters and season with pepper and salt. Let stand for the next twenty minutes, stirring a couple of occasions. Garnish using the bacon and sprouts, then serve.
Make Ahead
The ungarnished salad could be refrigerated overnight. Serve gently chilled or at 70 degrees.
Contributed By Laurent Tourondel Photo John Kernick Printed This summer 2007