Mustard and Bacon Potato Salad

I developed this recipe featuring 4 favourite Chuck Hughes products :) I use the mustard coleslaw (also available in a spicy version) to enhance the base of my salad - it adds a lot of flavor without much effort! 

Servings: 4 to 6

Preparation: 25 minutes

Cooking time: 15 minutes

Ingredients :

• 450 g baby or fingerling potatoes
• 1 tsp kosher salt
• 6 slices of bacon (about 200g)
• 1/3 cup Chuck Hughes Mustard Coleslaw
• 2 tbsp Chuck Hughes pickled peppers, coarsely chopped
• 1 French shallot, finely chopped
• 1 small clove of garlic, finely grated
• 3 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely chopped tarragon

Sauce:

• ¼ cup Chuck Hughes extra virgin olive oil
• 3 tbsp Chuck Hughes lemon white balsamic soup
• Zest of one lemon
• Juice of half a lemon
• 1 tsp kosher salt
• Pepper from the mill

Steps:

1. Preheat oven to 375F and place bacon slices on a baking sheet with a wire rack. Bake for about 10 minutes, until crispy.
2. Meanwhile, cover the baby potatoes with cold salted water (1 tsp kosher salt) in a pot. Bring to a boil and cook until tender, about 10 minutes. Drain and cover the pot with a lid. This will allow the potatoes to continue cooking to ensure a tender interior. Set aside.
3. In a large bowl, combine the shallot, garlic, olive oil, lemon white balsamic vinegar, lemon zest and juice, mustard coleslaw, pickled chiles, kosher salt, and freshly ground pepper. Mix and set aside.
4. When the potatoes have rested in the pot for about 10 minutes, remove the lid and cut them in half—they should still be warm. Add to the bowl and mix. Stir in the fresh herbs, roughly chopped bacon, and season to taste.
5. Let cool for a few minutes and serve immediately on a serving platter. Sprinkle with finely chopped flat-leaf parsley, pickled onions, and a drizzle of olive oil. So good.