Ingredients
- 2 slices thick-cut Bacon chopped
- 1 Tbsp Prosecco Whole Grain Mustard (see recipe card)
- 1 Tbsp Reserva Sherry Vinegar
- 2 Tbsp olive oil (Andalucian Spanish or Caramelized Garlic)
- 1 Pasta Rock
- 2 lb Baby Potatoes scrubbed and quartered
- 1/4 cup Chives chopped
Instructions
- Add the bacon to a skillet over medium heat; cook until crispy and browned. Transfer the bacon to a paper towel to drain.
- In a large bowl, whisk together the mustard, vinegar, oil, and bacon.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and 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. Transfer to a platter and scatter the remaining snipped chives on top. Serve warm, at room temperature, or cold.
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