French Potato Salad (ala Emily via Andrea)
1 1/2 pound red potatoes, cut in half if small, quartered if larger
4 strips of bacon, sliced into 1/2" pieces and cooked crisp; save bacon drippings for cooking shallots
4 large shallots, sliced into rings
1 tbsp. butter
2 tbsp. fresh tarragon, finely chopped
For the vinaigrette:
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tbsp. Dijon mustard
1 tsp. grainy mustard
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
Steam potatoes for about 15 minutes or until the end of a sharp knife pierces the potatoes easily. Place them into a large bowl. Whisk (or shake if you use a jar) all the ingredients for the vinaigrette together and pour over the hot potatoes. This allows the potatoes to soak in the dressing - don't worry if it seems like too much.
Meanwhile, cook the shallots over medium to medium-low heat in the bacon drippings and 1 tbsp. butter. You want to caramelize them slowly, allowing them to get dark and crisp. This should take about 20 minutes. Just keep your eye on them, not moving them too much, but also making sure they don't burn. Drain briefly on a paper towel and let cool.
Gently, mix the bacon, shallots and tarragon into the potatoes. You can eat it now, but my advice would be to refrigerate for at least 2 hours and let the ingredients combine for maximum flavor.
Tonight it will be a basic sauteed filet of Dover sole with lemon butter to accompany this delectable side dish. I cannot wait!