- 1 lb Baby Potatoes
- 1/4 c Mayonnaise
- 2 tsp Dijon Mustard
- 2 tsp onion powder
- 1 clove garlic, crushed
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 c EVOO
- 1/4 c Red Wine Vinegar
- 1 tsp Dijon
- 1/4 c Celery Leaves (you can also use parsley)
- 2 strips of Cooked Bacon, chopped
- Pinch of Salt and Pepper
Wash and cut potatoes into 1″ pieces. Place potatoes in a medium sauce pan and fill with water covering potatoes by an inch. Bring to a boil and simmer for 10 minutes or until mostly tender. Drain water and let it cool slightly.
While the potatoes are boiling, mix together the ingredients for the marinade (Mayonnaise, Mustard, Onion Powder, Garlic, Cayenne, Salt and Pepper).
Cook the bacon until crisp and chop. In a separate bowl, whisk together the ingredients for the Vinaigrette and set aside.
While the potatoes are still warm, toss in the marinade. They will absorb more of the delicious flavor when they are warm!
Pull from grill and place in serving bowl. Drizzle Bacon Dijon Vinaigrette and toss. This dish is excellent served hot or room temperature. Enjoy!
Recipe developed by Chef Anna Rossi
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