- 2.5 lbs waxy potatoes (I used new potatoes)
- 6 – 7 slices or bacon or pancetta
- 1/4 cup olive oil
- Zest of 1 lemon
- Juice of 1 lemon (I used more)
- 1 tbsp dijon mustard
- 2 tsp. salt
- Freshly ground pepper
- 1 bunch of green onions
- 1/2 cup Italian (Flat Leaf) Parsley, chopped
Dice your potatoes into 1/2-inch cubes. Keep the peel on. Place the diced potatoes in a large pot, then fill it with cold water and set over high heat. Once the water comes to a boil, reduce the heat to medium and continue to simmer until the potatoes are just fork-tender, about 10 – 15 minutes. Stir occasionally to prevent sticking.
When the potatoes are done, gently drain the pot. Put them in a large bowl and add the chopped green onion, parsley and lemon zest.
When the potatoes are done, gently drain the pot. Put them in a large bowl and add the chopped green onion, parsley and lemon zest.
Cook the bacon until crispy. Take the bacon out of the pan, and chop when cool. In the pan (leave that bacon fat in there!) add the olive oil, the lemon juice and the mustard. Whisk. Pour the dressing on top of the potato. Sprinkle on the bacon. Salt and pepper to taste. Eat at room temperature. EJNOY. Mmmmm.
This was my version. You can find the original I riffed on here at Bitchin Camero.
