Salt & Vinegar Potato Salad
Salt & Vinegar Potato Salad
Brie Thompson
4
10 minutes
20 minutes
This salt and vinegar potato salad is all about the tang. Baby potatoes are tossed while still warm with Prosecco Whole Grain Mustard, Prosecco Italian White Wine Vinegar, and Caramelized Garlic Infused Olive Oil, then loaded up with crispy bacon and fresh chives. It is the potato salad I want at every cookout, and it is just as good warm, at room temperature, or cold.
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Ingredients
- 2 Slices Thick Cut Bacon, chopped
- 1 Tbsp Prosecco Whole Grain Mustard
- 1 Tbsp Prosecco Italian White Wine Vinegar
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 1 Pasta Rock
- 2 lb Baby Potatoes, scrubbed and quartered
- ¼ cup Chives, chopped, divided
Directions
Add the bacon to a skillet over medium heat. Cook until crispy and browned. Transfer the bacon to a paper towel lined plate to drain.
Whisk together Prosecco Whole Grain Mustard, Prosecco Italian White Wine Vinegar, and Caramelized Garlic Infused Olive Oil in a large bowl. Add the bacon.
Meanwhile, bring a large pot of water to a boil. Once boiling, add the Pasta Rock for 2 minutes to salt the water, then 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 (2 Tbsp). Transfer to a platter. Garnish with the remaining chives. Serve warm, at room temperature, or cold.