Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper
Potatoes
2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2 chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.
Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.