Salt & Vinegar Potato Salad
Salt & Vinegar Potato Salad
Olivelle
4
10 minutes
20 minutes
American
Sides
This incredibly delicious Salt & Vinegar Potato Salad is a combination of Prosecco Whole Grain Mustard, vinegar, oil, bacon and chives.
Ingredients
- 2 Slices Thick-Cut Bacon, chopped
1 Tbsp Prosecco Whole Grain Mustard
1 Tbsp Prosecco Italian Wine Vinegar
2 Tbsp Caramelized Garlic Olive Oil
1 Pasta Rock
- 2 lb Baby Potatoes, scrubbed and quartered
- ¼ cup Chives, chopped
Directions
- Add the bacon to a skillet over medium heat; cook until crispy and browned. Transfer the bacon to a paper towel to drain.
- In a large bowl, whisk together the mustard, vinegar and oil. Add the bacon.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add the potatoes and cook until fork tender, about 10 minutes.
- Drain the potatoes and immediately toss with the dressing and half of the chives. Transfer to a platter and scatter the remaining snipped chives on top. Serve warm, at room temperature, or cold.
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