Serves 6-8
8 oz bacon
1 1/2 # baby red potatoes
1 1/2 # baby white potatoes
2 Tbl dry white wine
2 Tbl chicken stock
2 Tbl lemon juice
1 tsp Dijon mustard
1 1/2 tsp finely chopped fresh rosemary
1 tsp lemon zest
1 small garlic clove, finely minced
1/3 cup extra-virgin olive oil
2 Tbl parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
Preheat the oven to 400ᵒF. Cook the bacon until just crispy, about 20 minutes. Drain on paper towels, then roughly chop, and set aside.
Add the whole potatoes to a large pot of boiling, salted water and simmer until they are tender, about 20-25 minutes. Drain in a colander and allow to cool slightly. When cool enough to handle, slice each potato in half or quarters, depending on the side. Add the sliced potatoes to a large mixing bowl. Add the wine and chicken stock and toss gently. Allow to rest about 10 minutes, to let the liquids be absorbed by the potatoes.
Make the vinaigrette: Combine the lemon juice, mustard, rosemary, lemon zest, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly add the olive oil, pouring in a thin stream and whisking as you pour.
Drizzle the vinaigrette over the potatoes. Add the chopped bacon and the parsley, season with a bit of salt and pepper, then toss gently to combine. Serve warm or at room temp.
