Recipe courtesy of Jeff Mauro
Warm Bacon Tarragon Potato Salad
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
Share This Recipe
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
Ingredients
Directions
- Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
- Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
My Private Notes
Show:
Sandwich King
Episode:
Schnitzel Biscuit
More from:
Better with Bacon
Looking for Something Else?
Limited Time Offer!
Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).
