Shelly's Recipe

Herbed Potato Salad with Crispy Bacon and Sweet Peas

Category: Potato Salads

For the dressing:
1/4 cup minced shallots
2 tbsp snipped fresh dill
1 tbsp minced fresh tarragon
3 tbsp chopped fresh parsley
2 cloves garlic, minced
3 tbsp Dijon mustard
5 tbsp white wine vinegar
3/4 cup olive oil
Salt and freshly ground pepper to taste

For the salad:
3 lbs small red potatoes
4 cups fresh or frozen peas
8 oz sliced bacon, cooked until crisp and crumbled

In a small bowl, whisk all dressing ingredients together until well blended. Set aside. Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters. Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.

In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.