Bacon Potato Salad
10 - Potatoes, cooked
2 Tbs - Dijon mustard
5 Tbs. - Champagne Vinegar
1 cup - Mayonnaise
1 Tbs - Freshly chopped tarragon
1 Tbs - Thyme leaves, chopped
To taste - salt and pepper
5 slices - Cooked crisp bacon
Place the potatoes in a pot with water and cook through. Leave the skin
on for more flavor. Once the potatoes are cooked and cool down, peel and
cube them. Combine all ingredients and stir. Taste for
seasoning. Let rest in refrigerator for the day to
develop more flavor. |