Place Potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
Render Lardons in a large skillet over medium heat until crispy and golden brown. Remove lardons with a slotted spoon and set aside, reserving the rendered fat in the skillet.
Add Red Onion to the skillet with the rendered fat and cook until softened and translucent, about 5-7 minutes. Remove from heat.
In a small bowl, whisk together all Dressing ingredients.
In a large bowl, gently combine cooked Potatoes, cooked Red Onion, and Dressing. Allow to marinate for at least 15 minutes.
Stir in cooked Lardons and Herbs. Serve warm or at room temperature.
Ingredients
6
2 lbs900 gFingerling Potatoes-halved or quartered if large
6 oz170 gPork Lardons
1/4 cup60 mLWhite Wine Vinegar
1/4 cup60 mLExtra Virgin Olive Oil
2 tbsp30 mLWhole Grain Dijon Mustard
1 tbsp15 mLDry Sherry
1 tsp5 mLHoney
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
1/2 cup75 gRed Onion-thinly sliced
1/4 cup30 mLFresh Chives-chopped
2 tbsp30 mLFresh Parsley-chopped
1 tbsp15 mLFresh Tarragon-chopped
Equipment
Large pot
Large skillet
Large bowl
Whisk
Instructions
Place Potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
Render Lardons in a large skillet over medium heat until crispy and golden brown. Remove lardons with a slotted spoon and set aside, reserving the rendered fat in the skillet.
Add Red Onion to the skillet with the rendered fat and cook until softened and translucent, about 5-7 minutes. Remove from heat.
In a small bowl, whisk together all Dressing ingredients.
In a large bowl, gently combine cooked Potatoes, cooked Red Onion, and Dressing. Allow to marinate for at least 15 minutes.
Stir in cooked Lardons and Herbs. Serve warm or at room temperature.
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