Fingerling Potato Salad with Sherry-Mustard Vinaigrette

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potato-salad
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
¼ cup canola oil
1 teaspoon chopped fresh Italian parsley
½ teaspoon chopped fresh tarragon
Fine sea salt
Freshly ground black pepper

Potatoes
2 cups coarse sea salt
2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
¼ cup Baco’s or imitation Bacon (crisped in oven for 10 minutes at 350 degrees)
2 small shallots, thinly sliced
2 hard-boiled eggs, peeled, chopped
2 green onions, thinly sliced

For Vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.

For Potatoes:
Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.

Peel potatoes; cut in half-length wise. Place warm potatoes in medium bowl. Add Baco’s, shallots, eggs, onions, and vinaigrette. Toss well and serve.

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