Salt & Vinegar Potato Salad
Salt and Vinegar Potato Salad
Tangy, crispy, and downright irresistible! This Salt and Vinegar Potato Salad brings together our very own Prosecco Whole Grain Mustard, vinegar, olive oil, crispy bacon, and fresh chives for a bold twist on a classic. One bite, and you’ll wonder why all potato salads aren’t this good!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 2 Slices Thick-Cut Bacon, chopped
- 1 Tbsp Prosecco Whole Grain Mustard
- 1 Tbsp Prosecco Italian White Wine Vinegar
- 2 Tbsp Caramelized Garlic Olive Oil
- 1 Pasta Rock
- 2 lb Baby Potatoes, scrubbed and quartered
- ¼ cup Chives, chopped
Directions
- Add the bacon to a skillet over medium heat; cook until crispy and browned. Transfer the bacon to a paper towel to drain.
- In a large bowl, whisk together the mustard, vinegar and oil. Add the bacon.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add the potatoes and cook until fork tender, about 10 minutes.
- Drain the potatoes and immediately toss with the dressing and half of the chives. Transfer to a platter and scatter the remaining snipped chives on top. Serve warm, at room temperature, or cold.