Ingredients
-2 lbs. fingerling potatoes
-4 slices bacon
-1 oz. fresh basil, torn into small pieces
-1/2 cup canola oil
-1/3 cup balsamic vinegar
-1 Tbl. dijon mustard
-1 tsp. each fresh rosemary and thyme.
-1 Tbl. sugar
-1 clove garlic
Preparation
-Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)
