Ingredients:

  • 1 kg (2.2 lbs) New Potatoes, scrubbed
  • 50 g (1/4 cup) Coarse Sea Salt (for boiling water)
  • 2 Bay Leaves (optional)
  • 150 g (5 oz) Smoked Streaky Bacon, cut into 1 cm pieces
  • 1 large Shallot, finely diced
  • 3 tbsp (45 ml) Red Wine Vinegar
  • 2 tbsp (30 g) Dijon Mustard
  • 1 tsp Granulated Sugar
  • 120 ml (1/2 cup) Extra Virgin Olive Oil
  • 3 tbsp Fresh Tarragon, finely chopped
  • 2 tbsp Fresh Chives, finely snipped
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Place the potatoes, bay leaves, and coarse salt in a large stockpot and cover with cold water. Bring to a rapid boil, then reduce heat and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork but still hold their shape. Drain immediately. Allow them to sit for 5–10 minutes until they are still warm, but cool enough to handle. If the potatoes are larger than a golf ball, cut them into halves or quarters.
  2. While the potatoes are cooking, heat a skillet over medium heat. Add the diced smoked bacon. Cook, stirring occasionally, until the bacon is deeply golden brown and crisp (about 6–8 minutes). Using a slotted spoon, transfer the crispy bacon pieces to a paper towel-lined plate. Reserve 2 tablespoons (30 ml) of the rendered bacon fat from the skillet and set it aside for the dressing.
  3. In a small mixing bowl, combine the diced shallot, red wine vinegar, Dijon mustard, and sugar. Whisk thoroughly until the sugar dissolves. Slowly drizzle in the reserved bacon fat, whisking constantly to emulsify slightly. Slowly drizzle in the olive oil, whisking until the dressing is glossy and well combined. Stir in the chopped fresh tarragon and chives. Season generously with sea salt and black pepper.
  4. Place the still-warm potatoes in the large serving bowl. Pour about two-thirds of the dressing over the potatoes. Gently fold and toss the potatoes, ensuring they are coated. Add the crispy bacon pieces and gently fold them in (reserve a few for garnish). If the salad seems dry, add more dressing. Garnish with the reserved bacon pieces and a sprinkle of fresh chives. Serve immediately, or chill for at least 30 minutes before serving.