Warm Potato Salad

Ingredients:

• 6 slices bacon, diced
• 3 pound mixed yellow and red baby potatoes, halved
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons whole grain Dijon mustard
• 1 tablespoon red wine vinegar
• 1 shallot, minced
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh dill
• 4 soft boiled eggs, sliced or halved

Directions:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
2. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 5 minutes; drain well.
3. In a large bowl, whisk together olive oil, Dijon, red wine vinegar, shallot, chives and dill; season with salt and pepper, to taste. Stir in potatoes and bacon until well combined.
4. Serve immediately, topped with eggs.

Link to recipe