Smitten With Potato Salad

I love potatoes -- you can prepare them in so many different ways and each one is more delicious than the next. Inspired by a recipe I saw on smitten kitchen (which I'm obsessed with), I made a delectable potato salad last night that is perfect to serve at a BBQ or summer potluck. With crisp bacon, fresh herbs and a tangy mustard dressing, it's tough to not ask for seconds.

Potato Salad with Bacon and Sherry-Mustard Vinaigrette

• 1 carton new potatoes
• 3 1/4-inch-thick slices smoked bacon, diced
• 2 small shallots, thinly sliced
• 2 hard-boiled eggs, peeled, chopped
• 2 green onions, thinly sliced
• 1/4 cup chopped Italian parsley
• 1 tablespoon Dijon mustard
• 2 tablespoon Sherry wine vinegar
• 1/4 cup olive oil
• Fine sea salt
• Freshly ground black pepper

1. Wash potatoes and cut into halves.
2. Fill large saucepan with water and add halved potatoes and a few pinches of kosher salt.
3. Boil potatoes until tender (a fork should pierce the skin easily - approx 20 mins)
4. While potatoes cook, sauté diced bacon in a frying pan until crisp. Drain on a paper towel.
5. Once potatoes are ready, drain and run under cold water to cool.
6. Combine mustard and vinegar in a small bowl. Whisk in oil, sea salt and pepper to make the vinaigrette.
7. Toss warm potatoes, diced bacon, chopped egg, chopped shallots, chopped green onions, chopped parsley and vinaigrette.
8. Serve at room temperature.
9. Eat with no abandon.