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Ingredients
  

  • 2 pounds small red potatoes scrubbed and halved
  • 6 slices bacon
  • 1/2 cup Primo Tarragon Balsamic Vinegar
  • 1/4 cup Primo Black Pepper EVOO
  • 1/2 cup chopped green onions (about 4-5 green onions)
  • 1/2 cup chopped red onion
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions
 

  • Cook the Potatoes: Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside to cool slightly.
  • Cook the Bacon: While the potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve about 2 tablespoons of bacon drippings.
  • Prepare the Dressing: In a small bowl, whisk together Primo Tarragon Balsamic Vinegar, Primo Black Pepper EVOO, Dijon mustard, and the reserved bacon drippings. Season with salt and freshly ground black pepper to taste.
  • Combine Ingredients: Slice the cooked potatoes into bite-sized pieces. In a large bowl, toss the warm potatoes with the bacon crumbles, chopped green onions (reserve 2 tbsp), chopped red onion, and the dressing. Mix gently to coat.
  • Serve: Garnish with chopped fresh parsley and remaining green onions if desired. Serve warm or at room temperature.

Special Tips and Variations:

  • Alternative Vinegar and Oil Pairings: For a spicy twist, try Primo's Jalapeno Balsamic Vinegar with Primo's Eureka Lemon Olive Oil. For a deeper, savory flavor, consider Primo's Gochujang EVOO paired with Primo's Neapolitan Balsamic Vinegar EVOO.