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Potato Salad with Bacon & Eggs
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| 2 obs medium-small red-skinned potatoes, scrubbed | |
| Kosher salt | |
| 1/2 lb | applewood-smoked bacon |
| 1 T | Dijon mustard |
| 2 T | white wine or champagne vinegar |
| Freshly ground black pepper | |
| 1/2 cup | olive oil |
| 1/3 cup | dry white wine |
| 3 large | hard-boiled eggs, peeled |
| 5 | scallions, white and green parts, sliced |
Preheat oven to 425
Place the potatoes in a pot and cover them with water by at least an inch. Add 1 T salt, bring to a boil, then lower the heat and simmer for 20-25 minutes until the potatoes are just barely tender. Drain the potatoes and place a dish towel over the hot potatoes allowing them to steam for 10 minutes.
While potatoes are cooking, place the bacon on a baking rack over a foil-lined sheet pan and bake for 20 minutes until crisp. Transfer to a plate lined with paper towels to drain.
In a small bowl, whisk together the Dijon mustard, vinegar, 1 T of salt and 1 tsp pepper. While whisking, slowly add the olive oil and set aside.
As soon as the potatoes can be handled without burning your hands, cut them into 1-inch chunks and place them in a large bowl. Immediately add the wine, 2 tsp of salt and 1 tsp of pepper to the potatoes and toss them carefully allowing the potatoes to absorb the wine. Add the dressing to the potates and mix carefully. Coarsely chop the hard-boiled eggs, crumble the bacon and add them along with the scallions to the potatoes, tossing to combine. Season to tase and serve warm or at room temperature.
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